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A BIT OF THIS... A BIT OF THAT... Kosher traditional cooking


A BIT OF THIS,……A BIT OF THAT……

 

 

 

Kosher traditional cooking

By Anna Treves Cohen

 

 

 

 

 

 

 

 

 

 

“Anna Treves Cohen is a previous teacher and a counsellor, a wife and a grandmother of ten children from her daughter and her son.

She collected the recipes from her Jewish Italian family and from her husband middle eastern tradition, through the memories of grandma Odette z.l. and Tante Lucy z.l., from other relatives, from trips around the world and her fantasy.

The recipes follow the kosher rules and can be parve, without meat or dairy ingredients, basari with meat, dairy without meat.

In the book there are traditional recipes for the Jewish holidays and some thought inspired by food and Jewish living.”

                                                          -.-.-.-.-.-.

 

 

I hope to personally give this book to all my grandchildren in the days before their weddings to keep up with the tradition of our houses, but ready to follow their spouse’s traditions because nice cooking brings Shalom Bait too! Anna

 

The meaning of kosher cooking

I am Jewish and Italian from 500 years ago. I had a lot of occasion to learn rules and tradition of the Jewish people.  Remy and me, under the Kuppah decided to form a Jewish family, trying to have Jewish gran children and so forth for many generation. I am “Light orthodox” since I do not follow all the  rules but my kitchen is kosher, with separated basar and dairy dinner services and pots and I follow all the kasherut rules to allow every member of the family to eat without breaking any dietary order. In my kitchen we eat Italian food, the Egyptian one, some of the  cuisine from the Jewish Ghetto of Rome, some from the Gibraltar recipes of my daughter in law, some Israeli and American food because we come from different places and had a lot of beautiful different experiences.

I try to prepare good tasty food and old recipes, passed through our historical memory, recipes that stay in our mental luggage, easy to move everywhere in the world: we keep all in our cerebral synapsis and we recreate home wherever we live: this did our ancestors running away from Spain, did my family hiding from the Nazi,  did nonna Odette and nonno Salomone running away from Egypt when in 1956 they started again in Milan without money and 3 children: the good smelling of food coming from the kitchen helped them to restart keeping their tradition.

To cook always the same dishes for Roshashana, Kippur, Passover, Purim, Shavuot, Succoth and Shabbat, keeps as a precious treasure the kasherut and  the recipes that we pass from generation to generation, has an important identity value and confirm the strongness of the familiar nucleus that is, from the beginning, the first form of society.

We protect and we help each other, we exchange attention and love while aromas, scents and flavours graft deeply inside us, building the pillars of our memory, a chain that gives to us the resilience to go on and on, passing what we know and feel to our children: it is not a case that they learn the first letters of the Hebrew alphabet tasting them spread of honey or chocolate..

 

 

 

 

 

 

 

 

RECIPES

 

INDEX:

 

SAUCES

Mayonnaise of uncle Franco

Bagna cauda sauce , parve

Egg and lemon sauce

Green sauce

Tomatoes sauce

Pesto sauce, parve o dairy

Ragu’ sauce, basar

 

STARTERS

Raw anchovies with lemon

Anchovies and tahini after Passover

Starters from Gibraltar

Bourekas with filo pastry

Nonna Odette’s artichokes

Onions and eggplants from Gibraltar

Maggy’s z.l. small onions

Anchovies and pistachios dumplings, parve

Fattoush salad

Nonna Lella’s sprouts on vinegar

Orietta’s salmon

Artichokes and avocado salad

Nonna Bice’s salad

Artichokes salad

Zucchini dumplings, dairy

Nonno Salomone’s mahuta

Lahme bahajin or meat’s pizza

It is not veal with tuna sauce.

Peppers with anchovies

Salty appetizers

Sambusec, dairy

Our sushi, parve

Taboule, parsley salad

 

 

First course

Cholent

Couscous

Salty crepes

Dayenu for Passover

Garganelli pasta for melaveh Malka, dairy

Nonna Lella’s agnolotti

Shavuot’s ideas

Kibbeh

Kibbeh (kobebah ) amda

Hammod

Moloheia

The famous lasagnas for Passover

Matzos balls for Passover

Megaddara

Nonna Lella’s potatoes and rice soup

Our carbonara pasta

Asparagus pasta

A lot of ways to make polenta

Polenta and pollo alla cacciatora (red peppers chicken)

Fish ravioli

Recycling the soup

Our Cantonese rice

Bamia, okra rice

Rice with ground meat, pine nuts, onions

Rice with vermicelli

Risotto with Veronese salad, dairy

Shavuot: parve and filo pasta

Matzot tagliatelle, Passover

Baccalà pie

Uarahaina or grape leaves also for Passover

A classical for Shabbos: rice and liver

A dairy summer dinner

Fish soup

Pavese soup of my mam, parve or dairy

 

Main course

Fried fish : anchovies, mullets, fish fillets

Filled artichokes also for Passover

Cauliflower in béchamel

Mullet in foil

Fish dinner!

Fried brains or brains with oil and lemon

Dumplings with meat, Basar

Or akiva fattoush

Venetian liver

Fish grilled filets from Or Akiva

Cooked salads, veggie, parve

Stewed salads also for Passover

Meat rolls

Kofte on bourghul (grain)

Bagna cauda parve and dairy (warm sauce)

Shepherd’s pie

Hanukkah’s latkes, parve

Mahshi for Passover (stuffed vegetables)

Mixed fish  for Shavuot, parve

Nikki beach(South beach Miami) salad

Nonfrittata (it’s not an omelette), parve or dairy

Risotto with ossobuchi Milan way

Potatoes and mushrooms pie

Dutch Potatoes

Nonno Salomone fish

Roshashanà fish

Roast chicken TW( Treves way)

Shabbat meat balls

Fish loaf

Nonna Bice e Nonna Lella Turkey loaf for Passover

Spinach and leeks omelettes for Roshashanà

Almost fried scallops

Very quick scallops

Almost pastrami tongue and corned beef for NY lovers

Lubia and stew for Roshashanà

Stew and ossobuchi with artichoks

Veggie stew, parve

Superstew  a little middle eastern

Livorno style vegetables, parve

Stuffed vegetables for Passover

Stuffed verza or cabbage, parve or basar

Molocheia basar

Desserts

Breakfast cookies , parve

Let’s make jam and marmalades, parve

Harossed (mixed fruits cooked) for Passover, parve

The famous Passover’s cookies, parve

The most simple dessert

Kahk, roschette, salty mini-donuts

Nonna Odette’s Mamoul, Menena, (stuffed cookies)

Fruit’s salad, dairy

Renee’s fruit salad, parve

Zucca jam for Roshashanà

Let’s have a tea!

Recycling berries for Passover

Old style Chocolate’s salami

Sufganiot, bomboloni, (fried donuts) for Hanukkah

Quick Tirami sù

Seasoned cake

Whipping cream, nuts Nonna Odette’s cake

Upside down cake

Nonna Odette’s Uaraiebas

Lemonada for yom Kippur

 

 

 

 

 

 

Glossary

Nonna: grandma

Nonno: grandpa

Tante: aunt

Bagnacauda : warm sauce

Parve : without meat

Dairy: with milky product but without meat

Basar: with meat

Shabbos or shabbat , Kippur, Roshashana, Succot, Hanukkah Purim, Pesah or Passover, Shavuot : Jewish holidays

Moed : day without work

Minhag: use, custom, tradition

Col hamoed : days  between an holiday

Berahot: what we say to honour an action: before washing the hands, before eating, after eating….

Ashkenazy: Jew from East Europe

Sefardy : Jew from Spain and South of the world

Yiddish : language spoken by Ashkenazy Jews

Seder : is the order with which we pray and eat at Roshashana, Tubisvat and Passover

Ladino: language spoken by Jews from the South

Plata: a heating plate used for the holidays to keep warm the food

To kosherize something: make a food eatable following our kasherut’s rules

Goy, goim: people who is not Jewish

Chacham, chachamim: who is wise

Mahshi: any food that we serve stuffed

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipes

 

Sauces

 

Mayonnaise of Uncle Franco

 

This Mayonnaise never goes wrong: Franco told us how to do it many years ago and we still thank him!

We brake two whole eggs in a deep container, we put a bit of salt and we start to blend with an immersion mixer. Little by little we add olive oil. The sauce will become more dense and at the end we will add lemon juice and some pepper if you like.

 

We can change the taste adding some tomato sauce or anchovies and capers.

 

Bagna Cauda sauce parve

 

We have to put some filet of anchovies under oil on a pot (4 for person) ,some garlic cut in very small pieces and we cook it very slowly until we don’t see any more piece. We can use this sauce hot or cold on baked filets of peppers. It is a good sauce for pasta adding bread crumbles.

The true Bagna Cauda is made adding to the hot, boiling sauce small pieces of peppers, artichokes, fennels, cabbage and especially the thistle. (is better put all the vegetables in water and lemon before use them, to take away their bitter taste)

Eggs and lemon sauce

 

We squeeze half a lemon for every egg and we mix all together with salt and pepper. When our course is ready we switch the fire and we put the eggs and lemon on it mixing well. The sauce will become a bit dense but not cooked.

You may use it with chicken, meat balls, fish. It gives a twist to any plate.

 

Green sauce

 

We boil one egg and we chop it very small, we mix it with chopped parsley, anchovies paste, salt, pepper, kosher vinegar, and if too soft with some bread crumbles.

This sauce goes with boiled meats, tongue, cold cuts.

 

Tomatoes sauce

 

We use peeled tomatoes and we cook them with some basil, salt, pepper, olive oil and chopped onion and a little bit of sugar. After

few minutes we can add the sauce to our pasta.

In every family the tradition can be different: some cooks the sauce with a piece of garlic, others with a carrot and a celery on it, others with parsley instead of basil but you have just to try what tastes better for you.

If you put red peppers on it, it will be more spicy.

 

 

 

 

 

Pesto sauce

 

We mix frozen basil with olive oil, salt and pepper to make the simplest pesto sauce for the children.

The true one has also pine nuts grounded on it and kosher parmesan cheese (if dairy).

 

Ragu’

 

Just add to your tomatoes sauce ground meat and leave it to slowly cook for at least half an hour. Taste it and add pepper or red peppers if you like the spicy taste.

 

 

Starters

 

Raw anchovies with lemon

 

We bought some very fresh anchovies. After cleaning them making filets, we squeezed two lemons and we disposed the anchovies covered with the juice of lemon, salt, pepper, oil.

After few ours the anchovies are cooked by the lemon and we can eat them, alone  or on bruschetta of bread (put the bread on the oven to roast a bit)

Every kind of fish and meat can be prepared in this way but we have to keep in the freezer for 48 hour before doing the preparation and we have to cut very thin the meat to make the raw cooking possible.

 

Anchovies and tahini after Passover

 

It’s an Egyptian habit to finish the eight days of Passover with this

sauce that we eat with bread: since it is difficult buy the bread right after the end of Passover we eat this plate the next evening.

We prepare the sauce mixing  tahini with lemon juice and ground parsley and if needed some water. Nonno Salomone was used  to add anchovies that he was keeping under salt on the balcony but we use the filets of anchovies on oil that have a less strong taste.

We mix in a bowl a good quantity of them with the tahini sauce and we taste them with fresh bread: more  anchovies we put more salty will be the plate but be prepare to eat a lot the next evening!

 

Starters from Gibraltar

 

We like the starters that Mary, mum of our daughter in law, offers in Gibraltar and in Hendon when we have some Shabbat  together .We have small portions of white fish floured and dipped in eggs than fried. Also my Jewish Italian mum was always using this way to fry fish! They make anchovies in the same way.

Very tasty are the pastelitos of tuna: she put in pasta filo tuna from a can, onion, and egg and cook them on the oven at 180 degrees until they are cooked and golden.

Katy offers also small squares of salmon breaded with grounded almonds, pine nuts, bread and parsley and cooked in the oven.

All this is good hot or cold.

 

 

 

 

Bourekas with filo paste

 

We open on a table the filo dough and we cut rectangle shaped strips. We wet them just a bit with oil and water

We put on the beginning of the strip a small portion of kosher  grana Padano cheese or parmesan, dried mint, egg, salt and pepper and we make a triangle wrapping the dough on itself.

We put sesame or poppy seeds on them and some salt.We cook them on the oven at 170 degrees until golden.

 

We can change as we like the filling; it is good put inside :1) smashed, cooked eggplants, 2) smashed cooked spinaches, 3) minced meat cooked with pine nuts and onions, 4) minced cooked meat with hardboiled egg and black olives, 5) smashed potatoes and a bit of onions or chicken broth, 6) cooked zucchini or mushrooms……..

 

Nonna Odette’s artichokes

 

We buy fresh artichokes, we clean them taking out all the hard leaves, keeping the heart  and we cut them in small cloves and we put them in water with a squeezed lemon. After that we put the artichokes in containers full with juice of lemon, a clove of garlic, salt and pepper  and olive oil: they have to be completely under the sauce and they have to rest from 3 to 5 days before tasting them: we eat them during the Passover meal because they are fresh food of the new season.

 

 

 

 

Onions and eggplants from Gibraltar

 

Mary taught us to take a violet eggplant and to cut it in small squares, to fry it in very hot oil and to put it to drain on absorbent paper. Do the same thing for an equal quantity of onions cut into thin slices. Then take out the oil and put in the same pot onions, eggplants and  two spoons of tomatoes sauce, salt and pepper.

We can taste it cold or warm.

 

Maggy’s z.l. small onions

 

My dear friend Maggy was able to cook the best simmered onions in the world. Her version come from the middle east. We buy at least for packages of small white onions already clean and we put them on a big pot with water, salt, pepper, olive oil, two spoons of tomatoes sauce and two spoons of tamarind paste or syrup. We may use also apricots or  pomegranate syrup and the taste will slightly change but will remain a bit sweet to mix with the acid of onions.

Cook till it is almost dry and serve hot, warm or cold.

 

The Italian version of the onions is done with just tomatoes, salt, pepper and oil and after half an hour of simmering will be cooked when the liquid will be almost gone.

 

Anchovies and pistachios dumplings, parve

 

We can make it with filo paste or with puffy paste, and we cut them in rectangular shapes the longest possible.

If we use the filo paste we have to moist it with water and oil.

We take salted pistachios and we peel them. We ground them.

We cut small pieces of anchovies. To make the dumplings we put some pistachios and anchovies at the beginning of the pasta and we make a triangle folding it on itself. Finish the top with a bit of egg and salt,  put them on the greaseproof paper for the oven. Cook at 170° for half an hour until the dumplings are golden. Serve warm or keep in the fridge and warm them up before serving.

 

This recipe is a variation of Sambusec, that have inside mint, grana Padano or parmesan and egg and are made with a different paste : we mix flour, oil, salt and pepper till is homogeneous and only if is necessary we put some warm water in it. We cut the pasta with a glass and we put the filling in the centre of the circle, then we close it and we cook them in the oven for half an hour at 170° till are golden.

 

Fattoush

 

This is a very easy salad. We take raw ripe tomatoes and we cut them in small pieces. We put them on a salad bowl with some very small pieces of red onion. We  put oil, salt and pepper and any kind of salad we like. Before serving we add small pieces of bread that we fried in oil with zahtar or oregano and salt and pepper. Mix only before serving because the bread does not have to be moist.( we can add vinegar or lemon if we like)

 

Nonna Lella’s sprouts on vinegar

 

We buy two kilos of spinach to clean. We have to wash them with care and attention and then we cut the sprouts and we wash them again in salt and warm water because they have a lot of sand on them. Cook the spinach as usual with a clove of garlic without water with a cover on the pot.

When the sprouts are really clean boil them in a small quantity of water, then put on a pot anchovies, garlic, oil and the sprouts and cook them for few minutes. When you are no more able to recognize the anchovies, put some vinegar in the pot, stir and leave until they are cold. We eat them cold and they are a rare treat.

 

Orietta’s salmon

 

This very easy recipe make the salmon special, but may be use for any kind of meat, cut very thin.

Put on a large plate Soncino salad or any type of salad you like, then put on top of it the smoked salmon sliced very thin and immediately before serving  put oil, salt, pepper and lemon juice, in order not to cook the salad.

Very good, also to put under the meat an artichokes salad or fennel salad.

 

Artichokes and avocado salad

 

We can use raw artichokes but when is no season we can use the frozen ones. If frozen put them to boil in salty water and after five minutes drain them and season them with lemon juice, salt, pepper and oil. Clean the avocado and as soon as we cut it we put it in the lemon juice. Then we mix together artichokes and avocados. If we use the raw artichokes we have to cut them very thin taking out all the leaves that are too hard to chew.

If we want to have a richer serving we can add hard boiled eggs, chicken, potatoes or any kind of vegetables.

Nonna Bice’s salad

 

We use chicory salad but every bitter salad can do. I remember my grandmother who was blind, explaining all the steps of the cooking to Cristina which was her helper: You should cut the chicory very very thin after washing it. You have to put anchovies on the bowl, just two or three are enough, and a boiled egg, salt, pepper, oil and vinegar or lemon juice as you like.

 

Artichokes salad

 

Buy fresh artichokes and clean them cutting all the external leaves and cutting them in parts. Take out all the artichokes beards and put the artichokes on water with lemon juice in it.

Cut very thin the artichokes and put them in a bowl with lemon juice, salt pepper and oil.

They are very good like that, but you can put on them slices of parmesan, or you may mix them with avocados.

You can mix them with chicken brest, bresaola or fish filet for an hearty second.

 

Zucchini dumpling, dairy

 

Cut very thin two zucchini making long slides and put them on the oven at 180 degrees on a greaseproof paper, with a bit of salt and oil. When grilled put inside them a bit of anchovies and some fresh cheese and make a roll. Put in the fridge for half an hour and serve with salt and pepper and oil on it.

We can put inside also bottarga instead of anchovies or a tuna mousse, mixing tuna with mayonnaise, capers and olives.

 

Nonno Salomone’s mahuta

 

At the end of Passover, to taste again the bread, nonno Salomone

was using the anchovies he was keeping outside in a vase with kosher salt on it, he washed them and then he was mixing them with tahini, lemon juice, pepper and this was a treat to taste with the fresh bread after one week of matzos.

The taste of that anchovies was really strong and now we prefer to use anchovies filet  in oil to mix with the tahini.

The best bread is pita bread but you can choose what you like.

 

Lahme bahajiin or meat’s pizza

 

Put in a pot oil, salt, pepper, as much onions as minced meat, pine nuts and slowly cook them. Add a spoon of tamarind syrup or apricot’s marmalade. Stir.

Prepare a pizza dough with flour, yeast, like warm water, sugar and oil and when ready add some salt and leave to grow.

Make small round pizza’s bases and put some of the meat on it.

Put on a greaseproof paper foil and in the oven at 180 degrees till the pizzas look ready. If you like you can add some tomato on the mix or use filo or puffy paste instead. You can made vol au vent with the same mix.

 

It is not veal with tuna sauce (non vitello tonnato)

 

In the Jewish cooking we do not eat fish and meat together so we cannot serve the famous “vitello tonnato”   but we can serve a similar one.

We prepare the tuna sauce: we add to a true mayonnaise (lemon oil, whole eggs, salt and pepper) a can of tuna, some capers,two anchovies. The sauce  must be soft but not liquid. With it we can cover sliced boiled potatoes or fresh tuna cooked only one or two minutes, or sliced smoked tuna on  lemon juice.

 

Peppers with anchiovies

 

We choose peppers of different colours, we wash them, and we put them one by one in the greaseproof paper and in the aluminium foil and we put them in the oven at 200 degrees for half an hour and more. Then we leave them in the oven till they are cold. We take them out of the foil and the paper and put them under rolling water :we  start to peel them trying not to brake them and we dry them. We simmer them on the bagna cauda sauce with anchovies, serving  hot or cold as you like.

You can just season them with oil, salt and pepper for a lighter treat.

 

Salty appetizers ,Salatini

 

Very easy to prepare, they give big results. Buy a frozen kosher puffy paste and cut it in small squares.

Parve. Put on them egg white and sesame seeds or poppy seeds with salt and pepper. Put in oven at 180 degrees and take out in a few minutes when they are grown and bronzed. You can twist them in longer shape . With the same paste make squares double of the previous and put anchovies or olives or pepper from the oven or fried zucchini or mushrooms or eggplants. Close the squares in two and put some egg yolk and salt on the top. Put in the oven at the same temperature till they look ready.

Dairy. We put a glass on the dough and we make round portions and on the middle  we put cooked spinach and grana Padano, or a small piece of brie or some pesto sauce or grana Padano with some mint and we close them forming a half moon. Put some egg yolk and salt on the top and put in the oven at 180 degrees till they are cooked but keep them separated from the parve ones, if not all will became dairy!

Basari Another day   we can make “salatini” with meat: put a small piece of a kosher hot dog  in a square of dough and close it.

We can put on a dough some boiled egg, cooked ground meat, spicy pepper, pine nuts and close it.

We can put inside the mix of lahme bahajine and close it .All goes in the oven at 180 degrees till is grown and bronzed. Instead of the egg yolk we may put some oil in the top.

 

Sambusec, dairy

 

Sambusec are small dumpling full of cheese. We eat them at the end of the kippur fast with kahk and espresso coffee.

We prepare a brisèe paste mixing the same quantity of flour with butter or kosher margarine or oil to make a crumble that we work with some milk or water. We add salt and pepper and we use this paste to make some round portion that we fill with a mix of: grana Padano, mint leaves, one  fresh egg, salt and pepper.(you can skeep the egg) .We close the round shape in an crescent moon shape and we cook in the oven at 180 degrees until grown and bronzed. They can be served cold or warm.

 

Our Sushi,Parve

 

When we prepare a Melaveh Malka or for Shavuot, the modified sushi is a nice alternative to other dairy servings: whe can use raw fish sliced but it is better to keep it, for at list 24 hours, in freezer and then defrost it. We use tuna fish, salmon, smoked fish, sea bass, sea bream, halibut  or white fish .We can also use cooked filet.

We prepare a sauce with oil, salt pepper and a lot of lemon and we simmer the fish for one hour.

We cut vegetables like avocado,carots,cucumbers,or cooked asparagus and zucchini.

We cook Carnaroli rice and we season it with some sugar, salt, pepper and vinegar.

We put on a small bowl plastic wrap and we put some rice on it and we press a bit.

We put a slice of avocado or of cucumber and a slice of fish and we press. To serve we put the bowl upside down on a plate  and with the help of the plastic wrap we will have a round serving of rice where fish and vegetable will be inside.

If we want to make it more difficult, we put on a plastic wrap an alga and the rice that we press, then whatever we want to put inside and helping ourselves with the wrap we start to make a roll, trying to keep all tied .When the roll is ready we put it in the fridge and we will cut it using a knife

wet with vinegar and sugar, with the same sauce used to season it. We can avoid the alga or use instead lettuce or cabbage boiled for some minutes.

We add to our sushi soya sauce and soya mixed with jam.

 

 

Taboule

 

Buy Bulgur medium and boil it in salted water, then dry it and put in a big bowl to cool down.

Cut some ripe tomatoes in very small pieces and half a red onion also in very small pieces and add them to the bulgur. Add also a glass of grounded parsley that can be frozen, a squeezed lemon, salt and pepper, and olive oil and mix all. After one hour taste it and decide if lemon or salt are enough and serve it. Remember that parsley has to be seen and tasted more than the tomatoes.

 

First courses

 

Cholent

We put in a wide pot, oil, carrots, celery and onions to fry, we add parsley and pieces of ripe tomatoes and some frozen legumes and cereals and barley. We add salt, pepper, chili pepper, olive oil and water to cover.

We add a roast, some sausages, or ossobuchi or beef stew and we cook it at list two hours before Shabbat, when we will put it on the plata to simmer until dinner.

Some add eggs with their shell, well washed before the boiling of the water.

We serve with our cholent either boiled potatoes, white rice or polenta.

 

Couscous

 

To make a good couscous we have to cook a lot of vegetables cut in big pieces to have a lot of broth.

We use carrots, pumpkin, chickpeas, zucchini, onions and tomatoes.

We can add to the couscous fish or meat or leave it vegetarian and we will cook with tomatoes sauce what we will choose to serve.

We have to wash the couscous and to leave it in a big bowl to grow with salt, pepper and olive oil. We add hot water when we see that the couscous has absorbed the liquid and then we put the bowl over the pot where vegetables are boiling.

When meat, vegetables will be ready, we move with a fork our couscous and we serve, offering harissa to give a zest of spicy.

If we want is easy to make our harissa: we have to mix garlic, oil, spicy pepper, salt and decide the proportion.

We can add saffron, turmeric to the couscous if we want it yellow or tomatoes paste to have it red.

 

 

 

 

 

Salty crepes

 

 We mix in a bowl flour, milk, salt, pepper, one egg,.

On a pan we put some oil and when the pan is hot we put a cup of the mix. The first crepe is likely non to be perfect but  the second one will be round and very thin.

For two people 6 crepes are enough.

We cook spinach with oil, salt and garlic and we mix them with ricotta or jocca and some nut meg powder. We  put a spoon of this on every crepe and we close them. We transfer them on a oven dish, spreading bechamel on top of it. We cook it on the oven at 170°until we see it light brown.

We can add parmesan, we can substitute spinach with mushrooms or artichockes or zucchini all cooked in advance.

 

Daienu. Pesach

 

This soup was eaten in my parent’s house the first evening of Passover but I don’t cook it in the same occasion because my family doesn’t like it.

Normally we use the broth made from the turkey we were using to made polpettone\meatloaf but every broth is good for it. We use the matzos so our ashkenazy friend will not prepare it as they don’t put them in water during Passover.

We take some matzos and we deep them in a beaten egg, with salt and pepper.

We add fresh or frozen peas to the boiling broth and the matzos right before serving.

We can substitute the matzos with matzos ball or with every kind of meat ball. We can add some lemon juice to the

soup for the taste of the middle eastern guests.

 

Garganelli end of Shabbat meal- Parve

 

Garganelli is an egg-pasta but can be substitute with every pasta. I cook the pasta in boiling water with salt. In a pan I put oil and garlic cut very thin and artichokes also cut very thin and some puntarelle. When the vegetables are cooked

I add a teaspoon of colatura\sauce of anchovies or an anchovy. I put the rinsed pasta in the pan and mix it with the vegetables.

We can add bread crumbs before serving.

 

Nonna Lella’s Agnolotti

 

We need some roast meat and some cooked spinach from a previous meal, and we have to ground them together with nutmeg, salt and pepper. If is not hard enough we can add ground bred. Now we prepare the pasta putting in a big bowl or in a mixer flour, eggs, salt and lukewarm water if needed. For 300 gram of flour we put two eggs and this is enough to make agnolotti for five people.

When the dough is ready, that is detaches itself from the walls of the container, we put it on the clean table and we prepare the pastry, thin enough to pass through the pasta maker. If you don’t have it ,you have to make it as thin as possible using a rolling pin.

When the pasta is elastic and thin divide in long strips and put a coffee spun of the mix of meat and spinach at regular intervals and then cover it with another strip separating agnolotto from agnolotto, pressing to  move the air away and then cutting everyone  with a knife. If there is too much pasta around you can make the agnolotti more regular cutting them all the same, reusing the pasta for other agnolotti or other preparations.

You can cook them or put them in freezer separating them with layers of greaseproof paper.

If you want cook them, boil a lot of water and salt in a pot and then put the agnolotti until the pasta is ready.

The sauce can be tomatoes sauce, roast sauce, mushroom sauce, ragu’ sauce, oil garlic and red pepper sauce or pesto sauce, provided that we do not use dairy products.

When my mother was preparing them ,my sister was always tasting them raw and she was saying: ”Just to check that are not poisoned!”

 

 

 

Shavuot’s Ideas

 

For hag Shavuot we use to eat dairy meals.

I buy pasta Lasagna that we don’t have to cook in advance, I put the foils in hot water and then in a pan for the oven I put some greased paper ,some besciamelle, nut meg, salt and pepper, raw spinaches, layers of pasta, and again besciamelle, spinaches, lasagna and besciamelle on top.

We can add any kind of cheese, grana Padano is the best.

 

Another recipe is made with four cheeses ravioli: I cook them and I season them with a mushroom sauce

I put in a pan some garlic to fry in oil, then I take it away and I cook mushrooms that can be porcini fresh or frozen and champignons. I add some parsley and mix ravioli with the sauce and I put it on the plata to serve during Hag.

I buy large pita bread and I open them in half. I put on tw0 halves cheese, anchovies, flowers of zucchini a bit cooked.

On two other halves I put some pesto made with basil, cheese, pine nuts, oil mixed together and I add cream cheese or ricotta cheese. On other two halves I put a raw tomato cut in small pieces and some cheese. I cook everything in the oven for few minutes and then I put the pitot on the plata to get hot before serving.

Boil a salmon filet and mix it whit boiled potatoes, parsley, lemon, salt pepper and if you wish some mayonnaise: it is a very tasty salad and you can add whatever ingredient you like to make your own Shavuot treat.

 

Kibbeh

 

In middle eastern cooking there are many varieties of kibbeh, here we deal only with the kibbeh my mother in law was preparing, they were fried and very difficult to make. Start frying ground meat with onions and carrots very thin and small, parsley, salt, pepper lemon and pine nut. In a bowl mix two hundred grams of ground meat with cooked and rinsed bourghul or if is for Pessah with matzos meal till we have a dough. Take a piece on your hand and cover all the hand pressing it. When it is smooth put a coffee spun of the cooked meat on the centre of the dough and close together the borders without leaving holes: when you will fried it if it will be not well closed will blow on you.

When you have made all your kibbeh put them in freezer for half an hour to prevent the blowing.

In a high pot put oil enough to cover the kibbeh and when it is hot start to fry them being very careful. Put the fried kibbeh on a brown paper to rinse them and serve with lemon juice or tahini sauce.

Since the frying part is difficult, I serve another type of kibbeh, the kibbeh(kobebah) bel zaneja, that is made in oven.

We make a layer of the meat mixed with bourghul or matzos meal, a layer of the meat already cooked and a layer of the raw meat with bourghul or matzos, we put oil, salt , pepper, on top and we cut through the layers forming square pieces and we put in the oven for at least half an hour at 170°: when we see a brown surface we can serve it.

 

Kibbeh(kobebah) amda

 

We prepare small kibbeh with the cooked meat with onions, pine nuts and small pieces of carrots and roll them on rice flour then we fry them.

We prepare a broth with chicken or meat or\and vegetables and when is ready and boiling we put the kibbeh for the last quarter of an hour and we serve them in the liquid with rice on the side.

We love to put lemon juice on the broth, from one or two squeezed lemon, to make it like Hammod

 

Hammod

 

We prepare a broth with chicken and vegetables like celery or artichokes hearths or finocchii and we squeeze at least two lemon with salt pepper and spicy red pepper to taste, and we cook it .When is ready we take the chicken  and we take their bones out then we put it back in the broth.

We serve with rice on the side.

 

Moloheia

 

We buy moloheia already grounded from Jewish or Arab shops and we put it in a large bowl with water to clean it.

We prepare a large pot with oil inside and we put inside some garlic whole and some coriander with salt and pepper and fry it for five minutes. We add the moloheia that we took away from the water and we wait for it to take the taste of the spices. We add water and pieces of chicken as ribs and wings. We can add whatever vegetable we like or small meatballs or sausages.

When it is ready, at least after one hour of cooking, we can take away the bones from the chicken’s parts and the pieces of garlic that we are able to find.

We serve it with rice on the side or with rice and vermicelli, that is a rice in which we cooked together some thin spaghetti.

 

 

 

The famous lasagna for Passover

 

The typical meal for Pesah is serving lasagne  made with matzos. We put greased paper in a pan and we put some matzos with oil ,salt, pepper. We cover them tomato sauce, a very thick one or with a ragù sauce. Cook half an hour at  170° in the oven. You can freeze them getting ready for Pesah in advance.

To make them richer, you may fry some sliced eggplants and put them on the matzos before spreading the ragù, you will have then a moussaka.

If you like, you can make a dairy version with tomato sauce and any cheese spread on top, with mozzarella you will offer a tasty pizza maybe with some olives or mushrooms all over.

Nadia’s children call this plates :”Mazzagne!”

 

 

Matzos ball in broth-Pesah

 

Nice when it is very cold or some in the family has flu or a cold. Cook a chicken broth with vegetables you like and pieces of chicken as thigh and winds. Put salt, pepper and spicy red pepper to your taste. When all is cooked, take out the bones from the chicken and put back the meat in the broth. Prepare the matzos balls with the mix you find ready only adding the eggs or mix matzos meal with eggs, counting one egg every glass of matzos, add some parsley and if Tehila, my niece that always makes the matzos balls, doesn’t look, add some ground meat to the matzos and prepare the balls that are at least big as a golf ball but Tehila makes them big as a tennis ball. Cook them on the boiling broth from a quarter to half an hour, depending on big you made them. In the Sephardic way we suggest to spread the broth with a squeezed lemon: your cold will go away!

Megaddara

 

This we serve on Thursday to eat dairy before the meat we are used to serve on Shabbos.

Cook Basmati  or Carnaroli rice, depending on your taste for the rice. Let it on the pan to cold down and to absorb the water. Put a spoon of olive oil on it. In another pan cook with oil, salt and pepper, at  half an onion sliced, until soft and brown and you will mix it with megadarra when ready to serve. Cook some lentils in water and a spoon of tomato sauce or open a can of them and cook them. Mix rice and lentils but without the liquid they may still have: they should  fry a bit and be very hot. Add the onions on top of the serving plate. Sometime we add saffron or turmeric to the rice to give the yellow colour and a stronger taste. We serve Megadarra with Greek yogurt and some cucumbers.

 

Megadarra of couscous

 

In Israel we tasted a megadarra made with couscous as side dish for a meat plate. Prepare a couscous mixing it with water, oil, saffron or turmeric, salt and pepper. When the couscous is ready, add lentils already cooked and mix all of it on a pot. We can add some zaatar and zest of lemon or orange.

 

 

Soup of rice and potatoes by Nonna Lella

 

This was comfort food in winter when I was coming back from school. My mother was frying half an onion and then was adding two potatoes cut in small pieces and when were ready with the onions she was adding the rice and after five minutes all the water needed to make a soup. When the rice was cooked the soup was ready and was very tasty!

 

 

 

Carbonara’s  pasta by us

 

Put the water to boil in a big pot with kosher salt. In another pan put a spoon of olive oil and half an onion, add a can of peas or frozen peas very small, and when are ready add some pieces of kosher salami, or sausage or ground meat and some  spicy red pepper. When the pasta is ready, add it to the pan and add two scrambled eggs but switch off the fire when you add the eggs! Serve after mixing well for the famous saying: ”I want but I can’t!” 

Asparagus pasta

Wash and cut in small pieces some green asparagusand throw them in the boiling pasta’s water and after five minutes add a short type of pasta. In a big bowl scramble an egg with pepper, salt, nut meg and some olive oil. Add the pasta and the asparagus, mix and serve. (parve)

Dairy: add some parmesan cheese while you scramble the egg.

Basari: add some salami cut in small pieces while you scramble the egg.

 

A lot of ways to make polenta

In my memories Polenta is something my father loved with milk, something we were used to eat- “concia”- when going around in our mountains- Monte Mucrone, Oropa, Graglia.

It is made with buckwheat, and it is the meal of northern Italy since the discovering of America.

To make it easier I use the already cooked “Polenta Valsugana” but you can stir for more than half an hour any type of polenta flour, being careful to the blowing of the polenta boiling! Put water and kosher salt in a pot and little by little throw the flour inside, stirring in the meanwhile. When is thick as you like, throw it on a bowl or on a flat tray : it depends from your preparation. You can make two types of “Polenta Concia”:

1) When cold, cut the polenta from the flat tray and put it in an oven pan alternating slices of polenta to slices of cheese and of butter, then put in the oven at 170° until you see the cheese melting.

2)In the pot where the polenta is already cooked, put all the cheese you like  and some butter and stir and if is to thick add some milk too. Serve very hot.

My father was used to eat polenta with milk: you take a serving of polenta from the bowl and add in every plate some hot milk and with a spoon we will eat the liquid of milk with the solid of polenta mixing salty and sweet taste.

Polenta is an important side dish: we serve it with any kind of “spezzatino” or goulash or cholent but “La morte sua”(her dying) is polenta with “Pollo alla cacciatora”.

We can cook any kind of vegetables but in particular stewed peppers or porcini mushrooms are very good with a plate of polenta.

We can fry small pieces of cooked polenta in olive oil and in the same oil fry small pieces of fish coated with eggs and bread and in particular the “baccalà” (cod)

 

Polenta con Pollo alla cacciatora (red peppers chiken)

We cut a chicken in small parts and we cook it in a pan were we fry in advance an onion, two red pepper, one yellow pepper, one zucchini and one carrot. When the vegetables get some colour, we add the chicken and we wait for is cooking. As  you like you can add tomato sauce but my mother was cooking the “cacciatora” without it. The use of tomato sauce is a special minhag (use,habbit of Jewish homes) in our homes: in mine we do not love the tomato sauce with peppers as we do not put it in “cacciatora” or in “peperonata”. We serve the “pollo alla cacciatora” with a side dish of polenta.

 

Recycling the soup

We ground all the soup with vegetables to make it liquid, and like a cream and we add potato purée or mashed potatoes till it became thick and we can add two eggs. We add some flour and we may make gnocchi. When cooked we mix them with hot butter and salvia or with cream and parmesan.

Our Cantonese rice

 

If we still have some rice from Shabbos we can make Cantonese rice: we cook in oil and sliced onions some very small peas, some sliced kosher salami, we prepare an omelette very thin and we slice it. We mix all together frying a bit and we serve with soya sauce and soya with apricot jam.

 

Bamia-okra and rice

We prepare the basmati rice covering it in a pot with boiling water, salt pepper and a coffee spoon of olive oil. When the water is almost finished, take out from the fire and cover it with a plate or a towel. In another pan we put a can of peeled and crushed tomatoes, a sliced onion, oil, salt pepper and half spoon of sugar and the juice of half a lemon. We put the frozen or canned bamia\okra and we cook it for twenty minutes. We serve with the rice and we can add also meat or fish balls to it.

Fish ravioli

Prepare the pasta with eggs: put 200 grams of flour 0 in a big bowl and add two eggs with salt and pepper and a spoon of olive oil and mix it till you can adding some water if it is too difficult. The dough is ready when it is elastic and you do not have hand with pasta on it. I prepare it in a mixer and it is ready when the pasta is all together without stitching on the mixer.

Using a mattarello\ rolling pin we make some thin layers and then we pass them through the pasta machine. Divide the layers in squares and put on each the following: a cooked fish filet of any white fish with oil, salt pepper and if you like with some parsley or some cherry tomato, all finely grounded. Close each square to make a ravioli, closing well the borders and boil them in boiling water with kosher salt in it.

When are cooked you can add the following sauces:

1) oil and bottarga\roe pieces or grounded

2) hot butter and salvia\sage  lives

3) tomato sauce

4) pesto: grounded basil, pine nut, garlic with or without parmesan cheese

Rice with minced meat, pine nut, onions and carrots

Cook the basmati rice with as much water as it covers it, with a spoon of olive oil, salt, pepper and if\when you like some turmeric and spicy red pepper.

When the water is finished the rice is cooked and you can put in a serving container able to go on the plata or in oven. In another pan fry sliced onions, carrots, pepper,if you like and also you can add zucchini. If you like the salty and sweet mix add grapes and dried apricots, all in small pieces. When the vegetables are cooked add your meat and rinse all together.

We use the ground meat from veal but is a lot more tasty the meat from roast lamb.

We can serve the rice separate from the rest but it is easier specially on Shabbos mix all together and keep it on the plata from where is smell will say: “Shabbos is here”.

Rice and vermicelli

This course was a side dish for nonna Odette: she was frying the vermicelli pasta or capelli d’angelo\angel hair pasta until they were brown and was mixing them with the rice and cooking all together in a proportion of 20\° of vermicelli.

This dish was served with the meat but in a dairy meal can be offered with Greek yogurt, mint and sliced cucumber with salt and pepper.

 

 

 

 

Risotto with Veronese salad, dairy

 

In a pan put some  Carnaroli rice and sliced onions to fry some minutes, with oil, salt and pepper and add hot water to cover it and stir quite often, adding more water if needed. You may add vegetable broth instead of water if you like. When the rice is almost cooked, add finely sliced Veronese salad, grated parmesan cheese, stir and serve. The salad gives a bitter taste to the rice but the parmesan offer the sweet part.

 

Shavuot : parve e filo pasta

For Shavuot we use eating meals with cheese or avoid meat.

We prepare rolls of filo pasta or fish served with oil and lemon or with mayonnaise, omelettes with yogurt on the side, rice salads or bourghul salads, perfect also during summer time.

To make rolls with filo pasta we have to buy the filo pasta, to open it, to moist with oil and water the layers, cut them in long stripes and then start to fill them with a mix of parmesan, egg if we want, salt, pepper, fresh or dry mint.

Starting from the side where we put the mix, close it inside a triangle then again and again forming a roll with a triangular form.

We can put inside cooked zucchini with a bit of parmesan and we can roll them in a cigar to recognize them from the other mix. Dispose the rolls on a greased paper in a baking tin, in the oven at 170° until soft and brown. Be careful because they can burn easily.

 

Matzos noodles, Passover

This is ok if you cook matzos, our Ashkenazy friends do not cook it during Passover.

Mix matzos meal with eggs, salt, oil, and  dispose them as thin as possible on a greased paper and try to make a thin layer. Cut it in small stripes and throw in the boiling and salty water. They are  ready when they come up. Take them out and season them with a tomato sauce with basil and onions, salt pepper and oil. During Passover they can be a good substitute for the true pasta.

 

 

Baccala’,Cod pie

Put some cooked rice on an oven pan and boiled cod, boiled and sliced potatoes and some cooked leeks. Put oil, salt, pepper and some béchamel or cream. Put in the oven at 170° until is light brown. You can add some nut meg on top of it. Serve with a salad.

 

Uarahina \grape lives (also for Passover)

 

Buy a  can of grapes lives or look for them frozen. Wash them and dispose them with the inside of the lives facing you. Prepare the mix with rice, lemon juice, salt and pepper and ground meat. Put a coffee spoon of the mix on each grape and close it forming a cigar and putting inside the sides of the grape. On a pot, put over some oil and some slice of lemon grapes lives to cover the base of the pot then dispose the grapes with the mix inside without leaving space between them, put some more juice of lemon and some dry apricot or some spoon of tamarin syrup or pomegranate syrup to give the sweet taste. Cover and simmer for at least one hour, checking that the leaves have to be moist: add some water if needed.

If you are planning a parve or dairy meal you can skip the ground meat from the mix but it will less tasty.

You can also work less if you by the grapes leaves ready with the rice inside and put them in the oven with some meat balls or sausages, and the same seasoning I suggested in the main recipe.

 

A classical for Shabbos: rice and chicken liver

 

When for Shabbos you cook basmati rice as a side for your meat plate you can add something special if you can find chicken liver or even better veal liver.

You have to wash it and then to kosherize you have to grill it and then you can mix it with the same amount of slowly fried onion, salt, pepper. Simply put the small pieces of liver on top of the rice, adding fried carrots julienne and fried pine nuts

If some of your liver can be taken on a side, pass it through the mixer and you will have a liver pate to spread on toasted bread as entrée. Add some lemon juice.

 

A dairy summer dinner.

 

Cut in small pieces zucchini and potatoes and boil them. When cooked put them on a bowl with small pieces of pecorino cheese, some grounded parsley, pepper, oil and salt. Mix well.

On the side offer slices of smoked tuna seasoned with lemon juice and olive oil and an avocado salad seasoned  with lemon and salt. Serve with toasted bread and cream cheese

You may substitute tuna with salmon, avocado salad with another mixed salad.

 

Fish soup

 

I buy small red snappers, anchovies and a fresh filet of cod. I clean all the fish and I put on a big pot a sliced onion, small mature tomatoes, parsley and a clove of garlic that I will take out.

Then I add the  whole red snappers and when they are cooked I clean them take out the bones and I put them back on the pot, while I add the cod and the anchovies. In half an hour the soup is cooked, I taste it and I add some spicy red pepper and saffron or turmeric. In the oven I put sliced bread to grill and I spread on it olive oil and some garlic. I offer the soup with the bruschetta of bread on the side.

 

Pavese soup of my mum, parve or dairy.

 

This is something that for me is the one and only comfort food, something that take out 50 years from me and I am seated again at the kitchen table of Viale Roma, where my mum is preparing for me the “zuppa pavese”.

Put some salty water to boil or a vegetable broth. Cut slices of bread and put them in a pan where some butter is melting. When the bread is browning a bit, break an egg in the pan e put some salt on the white. The red of the egg has to stay liquid.

Put bread and egg on a soup plate and add the boiling water or broth.

If you want something richer fry an sliced onion and some cheese on the bread. You can use oil instead of the butter.

 

Main course

 

Fried fish: anchovies, mullet, fish filet

 

We can fry anchovies filet, red snapper, mullet and any kind of white fish filet flouring them in wheat flour, or in a mix of wheat flour with corn flour, chickpea flour, drying the fish before putting it inside the flour. When  the oil is hot we put the fish and we turn it the less the better, then we dry it on a paper or towel and we salt it. We serve the fried fish with lemon on the side or with different sauces: one made with grounded parsley, vinegar, oil and capers, with mayonnaise or with tomato, oil and salt on puree.

 

Filled artichokes also for Passover

 

Buy frozen artichokes that are whole and empty and defrost them. Dispose them on a greased paper in an oven tin. In a bowl mix half a kilo of minced meat- can be veal or lamb or a mix of the two- and add some lemon juice, grounded parsley, and matzos meal if you want make them for Passover or bread crumbs in any other time. Put inside every artichoke a spoon of the mix and put in the oven with some oil all over and if you like, some turmeric and hot red pepper to taste. Cook for at least half an hour at 170°  in the oven but check that the meat ball doesn’t have to become dry. If do you prefer you can cook the artichokes in a pot adding some water in order not to burn them.

Usually we serve them when we make filled zucchini, tomatoes, pepper, cabbages, eggplants :we call the filled vegetables Mahshi and they can be cooked just with lemon juice or with tamarin and pomegranate syrup, sometimes adding dry apricots ,grapes and\or prunes. Inside usually we put a mix of rice and meat but they can be made also with meat and bread crumbs, or matzos meal, or even wheat flour. All of this come from the Sephardic tradition of my husband Remy and from the recipes that I collected from Nonna Odette z.l. and Tante Lucy z.l. that would have been one hundred this November 2020!( she died of corona virus in April  2020)

 

Cauliflower in béchamel

 

We prepare béchamel parve , without milk, putting in a pot a glass of oil and mixing it with flower till become hard, then we add hot water stirring till we have a cream, adding salt, pepper and nut meg.

If we are planning a dairy meal we add milk instead of water to the pot.

In any case we boil a bit the sprouts of cauliflower and we put the cauliflowers in a pan for the oven and we cover them with the béchamel and we cook at 170° until is a bit coloured.

Any plant of the cauliflower family can be added o may substitute it: we like broccolis.

We may choose to cook any vegetable with béchamel: zucchini, finocchii are very good.

Béchamel is very fulfilling and a comfort food, so with the cauliflower we can eat a fresh cheese or something light and after, while we watch at television on our recliners we will have a dark chocolate.

 

 

 

 

 

 

Mullet in paper foil\cartoccio

 

We buy a mullet caught in the sea, not farmed and we ask to clean it. At home we wash it well. We take an oven tin and we spread on it an aluminium foil and over it a greased paper. On it we put slices of an untreated red orange and the fish on top of it. We add salt, pepper and a bit of oil and we close the two papers together. The fish will cook in the oven at 170° for half an hour if is  small and  up to an hour if it is a big fish. When  we serve the fish we may add lemon juice or mayonnaise.

 

Fish dinner!

 

I bought filets of breams, red mullets and anchovies. I put water in a wok, rosemary, salt, two small onions and some parsley. I put the filets and one red mullet. When the fish is almost cooked I switch off the fire and I put in a colander the filets of anchovies. When they change colour, after few minutes, I take them out and I put them inside a marinade made of balsamic vinegar, oil and soya and I transfer them to the refrigerator. I take out the breams and I put them in a plate with oil and lemon juice and then in the refrigerator. What it is still inside the wok, that is the mullets, two anchovies and a piece of bream with all the tomatoes goes in the mixer and become a tasty fish broth.

I have some red snappers left that I will fry, after passing them in the flour. Remy and Miki, who is passing by from London this evening will have for dinner: fish broth with roasted bread, fried red snapper, anchovies in marinade and breams with oil and lemon. Some salad like valerian in the side.

 

Fried brains or brains with oil and lemon

 

It is very difficult to find kosher brains fresh or frozen in Italy but when happens we have to wash them very well and to put them through the kasherizing process. After that, when all the blood has been eliminated we boil them with half a lemon in the water and when have changed colour we rinse them.

We season them with oil, lemon juice, salt and pepper.

If we want them fried we pass them on the flour and then on the egg. Then we fry them and we rinse them from the exceeding grease with a paper towel. We can also pass them on eggs and on bread crumbs and the fry as a schnitzel.

 

Dumplings with meat,Basar

 

Take a filo pasta, but you can make them also with puff pastry, and cut it in slices large 4 centimetres. If you the filo pasta you have to moist it with water and oil, with some salt and mint or rosemary. Break an egg and mix it with salt. In a pan put one onion sliced, some pine nuts, and 100 grams of minced meat. Add  a spoon of apricot jam and when is cooked wait that the mix become cold.

Moist the stripes of filo pasta and put at the beginning of the stripe a spoon of meat and fold in a triangular shape and continue to fold the stripe till the triangle has occupied all the stripe. Paint the egg over the triangle and put all of them in a baking tin, on a grease paper in the oven at 170° for twenty minutes, till they are a bit brown.

 

Or Akiva’s Fattoush

 

Mix a salad of red tomatoes, small cucumber, a quarter of red onion all cut very small. Season  with oil, salt and pepper. In a pan put some olive oil, salt and rosemary and

Fry a pita or any other bread till it becomes crisp. Add the bread on top of the salad and do not mix not to moist the bread.

You can add feta cheese and olives to the salad if you like.

 

Venetian liver

You buy veal liver sliced and wash it well. Grill it to kosherize. Cut in slices at least two onion, better if red, and put them to still fry in a pan with oil, salt and pepper. Put flour over the liver and then dispose it on the pan with the already cooked onions and let simmer till the liver is cooked. On the side you may serve polenta or potatoe’s puree or white rice.

Grilled Fish fillets from Or Akiva.

 

We ask to have fresh fish fillet  from the shop and we bring home any kind of white fish the Mediterranean sea offers to Israel. We cook them on a grill on the stove over a bed of rosemary from my terrace, garlic and kosher salt. I cover the grill to let the smell of rosemary permeate the fish. After few minutes, when the fish become more white and less pink, I put some oil and pepper over it.I serve the fish with the sauce it produced, taking out rosemary and garlic.

For a different taste try to put under the fish slices of lemons and oranges.

 

Cooked salads, veggie, parve

 

When winter brings cold and rain it is difficult to eat raw vegetables: we have to cook them to have them steamy hot! I choose radicchio, Belgian, curly salad but I may mix it with cabbages, spinach and whatever is strong enough to stand the cooking process. I put all in a wok or in a deep pan with oil and a clove of garlic and onions, zucchini, carrots peppers in small pieces and when they become moist,

I add just a bit of  aceto balsamico\balsamic vinegar,

or I add pine nuts, dried apricots, prunes and grapes

or I add anchovies and finely sliced garlic.

The taste change from the seasoning, more classical for the Italian way of cooking, more sweet for the middle eastern one

 

Stewed salads also for Passover

 

In a bin I put some grease paper and put  lettuce, iceberg salad, curly salad, Belgian salad. I season with few pieces of red onion, salt and a bit of sugar, olive oil all over. I put in oven at 170° and after a while I will take out the water in excess.

We can add some matzos meal over when the salads are almost ready or some pieces of anchovies to make them more tasty.

 

Meat rolls

 

We can use even chicken breast then veal sliced very thin.

We prepare an omelette with eggs and parsley or spinaches.

We put a piece of omelette over the slice of meat and roll it over using a toothpick to keep the roll in place. We strew the meat of flour and we put the rolls in a pan with oil and sliced onions. We can add pepper and some lemon or orange juice.

The Jews of Rome substitute the omelette with a piece of salty meat\“carne secca” and add to the meat rolls a thick tomato sauce and they call them “Salta in bocca”\ jump in the mouth.

 

Kofte on bulgur

 

Buy minced meat ad choose if use lamb or veal or mix them. Add chopped parsley and  onions, salt and pepper. Mix  all together with a bit of oil and form long meat balls to cook in oven at 170° or in a pan. While the meat cooks boil some bulgur with salt for five minutes, switch off and leave the bulgur in the pot to simmer and inflate. When is cold wring it.

In a pan fry pine nuts, carrots, onions, grapes and add the bulgur, then serve it with the kofte and some lemon in the side.

 

Bagna cauda parve and dairy\warm sauce

 

We put in a pan some anchovies filet- at least ten- with a garlic clove sliced very thin and with half a glass of oil. Let simmer the anchovies till we don’t see them anymore.

Wash in lemon juice vegetables as artichokes, thistles, puntarelle, Veronese salad, peppers and cut them in pieces. When the sauce is ready, pout the vegetables in the pan and stir with high fire. When it is very hot, serve it from the pan and, if it is possible, keep hot the pan.

The true recipe wants the butter instead of oil but then you will have a dairy meal. In this case, if you do not digest the garlic, put some yogurt in the sauce.

 

Sheperd’s pie

 

The first time I tasted this recipe I was guest of Katy, the fabulous wife of Miki, my son, mother of Sarah, David and Miri.

We have to cook minced meat with different vegetables to taste. We spread the dough pasta, I use the Malawa kind, and we pour the meat in it. We cover it with another  layer of dough and we spread it with sesame or poppy seeds, salt and pepper. We cook it in the oven at 170° degrees until is light brown.

We can prepare the shepherd pie also replacing the dough with boiled and sliced potatoes that we put under the meat and over it, with oil, salt and pepper all over, cooking in the same way and time in the oven.

 

Latkes for Hanukkah, parve

 

We tasted latkes for the first time in 1975, in Philip and Lilliane house, in Washington D.C. for our first Hanukkah as a married couple. Our guests came to the airport to pick up ourselves and our luggage on our first day in the States, offering us a big steak before our first night in the apartment hotel the IMF was renting for us. From then on they have been always concerned about our wellbeing and for me, that I did not speak any English, was fantastic to talk in Italian with Lilliane, Remy’s cousin.

Anyway they invited us on every Jewish festivity and we were with them on Hanukkah: Philip was in charge of latkes, which is an Ashkenazy treat. He  cut a lot of onions Julienne and stew them with some oil and salt. When cooked, he poured them in a potato’s puree and made some crushed balls. Philip spread the balls in a pan with frying oil turning them once or twice. When ready, he was putting them on a  paper to absorb the grease. They were very tasty!

 

Mahshi for Passover

 

We can cook filled vegetables also for Passover!

Boil just a bit artichokes, zucchini, onions, peppers, eggplants. Rinse them and with the right tool, empty the vegetables keeping the inside that we will mix with the meat, (the pine nuts, the parsley) and the matzos meal and the olive oil we will use for the stuffing.

Stuff the vegetables with the mix and put them, keeping separate a type of vegetable from the other, in pans with oil. We will cover and keep cooking slowly. We may use the oven but is important check that they stay moist till the end. When they are cooked we put them in freezer in small packages because we will serve them choosing the vegetables or mixing them. Since we eat rice, we prepare also mahshi with meat and rice inside and we use a lot of lemon for them.

 

Mixed fish for Shavuot, parve

 

I buy a tuna steak, sole filets, salmon filet. I wash the fishes and I slice them thin. In a bowl I add to  fresh orange juice oil, kosher balsamic vinegar, salt, pepper and a clove of garlic. I add all the fish. After half an hour I grill the fish few minutes and then I dispose it on a oven bin. I simmer the juice from the bowl until is reduced then I use it to season the fish.

I boil some vegetables with one of the sole filet and I use this broth to prepare and mix the couscous, adding to it turmeric, oil, salt, pepper and more hot water if needed. Couscous and fish will be serve for hag Shavuot with vegetables as zucchini, onions, eggplants, potatoes and peppers cut in small pieces and cooked in the oven at 170° with salt, oil and pepper for one hour.

 

Nikki beach’s salad

 

Wash a quinoa package and boil it with salt, dry it and add pepper

Add avocado cut in small pieces seasoned with lemon and oil. Cook in a pan a tuna’s filet coated with mixed seeds as sesame, puppy seed or coated with chopped almond, nuts, pistachios till the outside change colour, but do not overcook.

Dispose on a plate the quinoa, the avocado and the tuna sliced thin. We tasted it at Nikki’s Beach in Miami looking at the ocean, under a palm tree…

You may offer in this way any kind of white fish also as carpaccio.

 

Nonfrittata( it’s not an omelette) parve or dairy

 

Mix one egg per person and one for the pan and add a spoon of flour, one of oil, salt and pepper. Pour on a greased paper over a baking tray, so the egg will spread all over. Cook in the oven at 170°until it will inflate a bit.

Cook some asparagus or zucchini or spinaches and when they are ready cut in two the egg cake and make a layer of cake, one of vegetables, one of mozzarella’s slices or parmesan and cover with the other half of the egg cake.

When you want to serve it you put it in the oven for some minutes or on the Shabbos plata. If you like it parve skip the cheese.

 

 

 

 

Risotto and ossobuchi  Milan way

 

Put some flour all over the ossobuchi and put them on a pot with carrots, onions, oil salt and pepper. Let it simmer  and stew for one hour or till the meat is moist. You may use a pressure cooker. When the meat is almost cooked add some very thin peas. Some Italians add tomato sauce but in our house we use the white version.

Cook the Carnaroli rice in a pan with onions sliced thin, oil, salt and pepper, adding a very hot vegetable’s broth, stirring all the time. You may add some of the sauce of ossobuchi, from where the marrow gives true taste of Milan to the risotto. Add some saffron to the rice.

Serve ossobuchi with the risotto on the side.

 

Potatoes and mushrooms pie

 

When outside it is cold we need comfort food. This pie is very easy to do and can be made in a lot of versions. First we clean some potatoes and we slice them quite thin and we put them in a bowl with cold water. We cook champignon mushrooms mixed with some porcini, all sliced, in an oily pan with a clove of garlic, salt and pepper and chopped parsley .

When cooked we put some of the mushrooms in an oven dish, then we put some potatoes and again mushrooms and potatoes. We cook the pie in the oven at 180° with a cover till the potatoes are cooked (another solution is boil them before making the pie).

Variants: we can make a richer pie adding  minced meat.

If we want a dairy version we may add some bechamel and parmesan or any cheese you like.

Dutch potatoes

Dutch potatoes are fries that my mother learned in an hotel of San Michele di Pagana and now are part of the festival of food in my house.

Clean the potatoes and cut them in square parts, fry them in oil and rosemary but take them out before are completely cooked and put them in a bowl and season  them with salt.

Just before the meal bring the oil to high temperature and put back the potatoes to fry. They will be moist inside and crisp outside.

 

Nonno Salomone fish

 

Nonno salomone z.l. was my father in law. He loved anchovies and one way to serve them or other fish was the following: put in a pan a can of tomato sauce, onions sliced very thin, pitted  black olives, parsley, salt, pepper, turmeric and a clove of garlic, to take away before serving. Add the anchovies or another fish as cod filet or baccalà or any white fish. You can some boiled potatoes cut in big pieces.

Roshashanà fish

 

Buy a salmon or a white fish: ask to make two filet but to keep the heads for the berahot of roshashanà. Wash the fish. Put greased paper on an oven tray and some slice of lemon and orange and rosemary. Put the filet and some slice of lemon inside and cover with the other filet to look as the whole fish. Add salt and pepper and a bit of oil, put in the oven at 170° for 30 to 45 minutes until is cooked (check with a fork inside the fish how pink it is)

Transfer the fish on a serving tray and season with his sauce and some olive oil.

On the side offer some mayonnaise or pink sauce that you can make adding a bit of tomato sauce to the mayonnaise.

The head, cooked in the oven with the fish is used during the Seder for the berahot, together with pumpkin\zucchini jam, spinaches, leeks, pomegranate, dates.

 

Roast chicken Tw ( Treves way- my way)

 

We can use a whole chicken or just quarters. I take an oven tray and put elements that will change a bit the taste of the chicken: sometimes I put a sliced onion, better if red, or slices of lemon and\or orange and always some rosemary. In this way the chicken will be kept lifted up from the base of the try in order of losing his oil. I do not spread any salt but a bit of pepper on the meat and I keep it in the oven at 180° till it is cooked.

The chicken is also very tasty if we put on the try  slices of finocchi and we spread on the meat fresh orange juice.

For Kippur, for the meal before the fast, we use serving the “Pollo sifrito” which  is this chicken with French fries that absorbs all the sauce from the chicken.

 

Shabbat meat balls- “Polpettine”

 

We like eating meat balls: this preparation is very quick and can be made with different kinds of meat, as veal or lamb, and different kinds of  bread crumbs or flour.

We have to put in a bowl half a kilo of minced meat with half a glass of oil and white or corn flour, or bread crumbs or matzos meal. My mother used the old bread softened in hot water or broth. We mix all together and we add some more flour or bread crumbs if it is too moist. We form meat balls with the size we like or we choose for the different recipes.

Very small made with rice flour for hammod soup, celery, artichokes and lemon.

Very small with flour or bread crumbs for spaghetti and meat balls

A bit bigger, like a ping pong ball for any preparation, with tomato sauce or egg and lemon sauce.

Just a spoon of meat to put inside the artichokes to make

Artichokes mahshi, plain or with rice to make any other vegetables mahshi, stuffed.

When your size of meat balls is ready you can cook them on a try with a greased paper in the oven at 170° until they change colour or in a pan with a bit of oil, at low fire for twenty minutes, covered. If you choose to cook them in a pan, be careful because they can be burnt easily, since we do not put water not to moist them too much.

 

Fish loaf

 

We have to decide if we use fresh or canned fish. My mother used canned tuna but the loaf is very good also with fresh salmon or any white fish filet. Boil the fish or open the can. Boil the potatoes or use a package of potato’s puree. In a big bowl add to the fish the mashed potatoes, one part of fish and two of potatoes, add a lot of fresh mayonnaise and lemon juice to your taste. Add salt and pepper and, if you like transfer the mix on a large plate and give to the mix the form of a fish. Decorate it with what do you like: I use red and yellow peppers, cooked in the oven or raw, olives to make the eye, fresh tomato, pickles. You have to wait for at least an hour before tasting it but the ideal time is to prepare it in the morning and taste it for dinner or the next day.

 

 

 

 

Nonna Bice and Nonna Lella turkey loaf

 

We know that this loaf was made for Passover in Casale by my grandmother family -the Luria- and from then on is typical of our Seder.

We have to find an entire turkey breast with all his skin and take out the skin from the breast without breaking it.

We cut the breast in small pieces but we live a big layer of breast whole. We spread the skin over the counter and we put over the layer of breast, inside we put minced veal meat and some turkey mixed with a raw egg and in the middle of it one or two peeled hard boiled eggs and pitted green olives.

Now we close the skin with everything inside and we sew the skin to form a big salami. We pass all over a kitchen twine to form the meat loaf. All over it we make a package of greased paper and we put it in the oven at 180° for two hours. After the first hour open the package and continue to cook.

You can also boil the loaf in a vegetable broth but the risk to break it is strong.

If you boil it you will have the broth for the “Daienu” that was a soup eaten also for Passover.

When the loaf is cooked and cold you can cut it and you will see egg and olives sliced inside the meat.

You may serve it cold or warm.

Since now it is difficult find the whole turkey breast with the skin, I found an easy way with a similar taste:

You have to buy some chicken breast and make the largest slices possible. Spread one of them and put on it minced meat mixed with one egg and some pepper, put some pitted green olives and a piece of an hard-boiled egg and with a kitchen twine close the roll and put it on an oven try over greased paper. You have to make one for person. Cook  in the oven at 170° for half an hour.

 

Spinaches and leeks omelettes for Roshashanà

 

For the Seder of Roshashana we use to make berahot on leeks and spinaches. We make two omelettes but if there is someone allergic to eggs we have the pie version.

Leeks omelettes :Clean and cut in small pieces the leeks; we need at least a kilo of leeks. Let them cook with onions, oil, salt and pepper. We mix them with four eggs per kilo when they are cooked and we spread them on an oven tin and we cook them at 180°in the oven till is hard. With these quantities  we make an omelette for six people.

Spinaches omelettes :stew without water two kilos of spinaches with a clove of garlic that we will take away. When they will lose all the water and will be cold, mix with four eggs and continue as the leeks. It makes an omelette for six people.

Pies: when spinaches and leeks are cooked put them on puff pastry and cover with another layer of pastry. Cook in the oven at 180°till the pastry look a bit brown and puffy.

Almost fried  scallops\scaloppine

 

We use scallops of veal or chicken breasts sliced very thin. We spread them with flour and put them in two beaten eggs. We fry them in hot oil and we rinse them on a blotting paper and we spread them with some salt.

In the same way we can fry vegetables  and fish filets.

 

 Very quick scallops\scaloppine

 

We use veal or chicken breast. We slice half an onion and we put it on a pan with a bit of oil. We make very thin scallops and we put flour on them. We put the scallops in the pan and we go on with very low fire. If it is necessary add a bit of water.

Variants: we can add half a glass of white vine. We can add a glass of a beaten egg with the juice of a lemon when the scallops are out of the fire and cooked.

We can add a can of tomato sauce and parsley.

Any kind of vegetables or mushrooms change the taste of scaloppini: try adding artichokes sliced very thin or porcini mushrooms while you are cooking them.

 

 

 

Almost pastrami,tongue and corned beef for NY lovers

 

I had saltpetre prepared by our pharmacy explaining that I use it for tongue and other meats.

Choose a piece of meat good for a roastbeef or for a brisket and a tongue. Put the meat on a big bowl and cover it with kosher salt and cloves of garlic, rosemary and cloves. Add a spoon of saltpetre and every day move the meat and add other salt if it is necessary. The has to stay under salt and saltpetre at least one week. After this time wash the meat and put it in big pot with celery, carrots, onions and boil it for half an hour. Then change the water and boil for another hour. Take out the meat that is a smaller piece and boil the tongue  another half hour.

To have a pastrami or a corned beef put the meat in the oven at 180° for half an hour with rosemary and black pepper and some oil. When it will be cold again you can cut it and see a nice red colour and taste an almost pastrami or a corned beef. For the tongue, when you take it out from the water put it in a bowl and close it with a plate over which you will put something heavy. When the tongue is cold take out the skin and put the tongue in the refrigerator. If you not plan to eat it in few days is better cut it in half and put one half in the freezer.

 

 

Lubia and stew for Roshashana

 

Lubia are beans with a black eye that we find dried and we cook for Roshashana with the string beans we find only in July. Put the dried beans in  water and sodium bicarbonate and let them simmer one night. Rinse them and put them in a big pot with sliced onions and tomato sauce, oil, salt,  pepper and a tea spoon of sugar and cook them with water to cover them.

When they are almost tender, add the string beans that I keep frozen since I buy them two month before the hag, and the meat cut in small pieces. Cook till the meat is moist. If you like you can add some spicy red pepper.

 

Stew and ossobuchi with artichokes

 

I am the only one to like the bones with marrow of the ossobuchi, so I add to the preparation some stew to make happier the other guests. Buy half a kilo of beef stew and half a kilo of ossobuchi , better if veal because it is more moist and tender and put in a pot over oil, carrots, onions, and artichokes, parsley, and lemon juice.

Let it simmer a bit and add a spoon of flour all over and enough water to use the pressure cooker and start it. After twenty minutes close the fire and let the pressure come out from the cooker and then open it. If the sauce is too liquid continue to cook on low fire. You may serve the ossobuchi with the bones or taking them out eating all the marrow in a private session or using it in the risotto.

This treat can be served with polenta, risotto or white basmati rice as we do on Shabbos.

 

Veggie stew, parve

 

We start frying in a pot sliced onions with oil then we add the vegetables in number of three being careful to put them in the same quantity caring for the mix of tastes that comes out. I’m used to cook peas, potatoes and artichokes stew: one potato, half a glass of peas and of cleaned artichokes per person. I put in the pot potatoes and artichokes and a little later the peas that cook quicker. I use also frozen vegetables. I cook at low fire for half an hour and I add parsley in the end adjusting the taste with salt, pepper, adding once  turmeric another time lemon or spicy red pepper to change.

We can make other veggie stews with carrots, pumpkin and green beans, or with any kind of beans, tomatoes and zucchini, or with eggplants, peppers, tomatoes.

 

Super stew a little middle eastern

 

In a bowl with hot water simmer pitted dried prunes and pitted dried apricots. Put in a big pot some oil and a sliced onion and add the fruits cut in half, salt and pepper, a spicy red pepper and saffron or turmeric. Add pieces of carrots and zucchini and fry. Put a spoon of flour on  half a kilo of veal stew and on some lamb ribs and add to the pot and let it cook at medium, then at low fire for half an hour. The taste will be a mix of the sweet of the fruit with the lamb taste also on the stew. We serve it with white basmati rice.

 

Livorno style vegetables

 

Wash and cut in small pieces peppers, eggplant, zucchini, tomato, onion, potato, but also finocchi, mushrooms, artichokes, carrots or any vegetable you like and spread on an oven try over a greased paper, seasoning them with oil, salt and pepper. Put in the oven at 170° for an hour mixing twice. We can serve them as a side dish with any fish or roast or we may use them with pasta.

For a richer plate we may add olives and\or anchovies, or spread bread crumbs.

If you spread on them parmesan, it becomes a dairy course.

 

Stuffed cabbage,\verza, parve or basar.

 

Take a whole cabbage and in the centre of it make an incision with a knife and take out the hard part. In a pot with boiling water and a bit of salt and vinegar or lemon, simmer the cabbage for few minutes until the lives become moist and less hard. Rinse them and when are less warm you will use them.

Mix minced meat with bread crumbs or matzos meal, when we cook for Passover,  and add some oil.

You may choose the middle eastern approach and mix the meat with cooked white rice, lemon  juice- if you are Sephardic you may use this mix also for Passover.

You may add to the mix pepper, parsley or meant to add flavour.

Now you put the cabbage leaves on a try one over the other in a regular way and start to stuff them with your chosen mix. Put the meat on the centre of the leaf, fold the sides  then roll the leaf. Put the stuffed cabbages on pot over sliced onions and a plain cabbage leaf to prevent the burning and add lemon juice and oil if they have rice inside, tomato sauce and oil if they are without rice. Cook

slowly at low fire for more than an hour: add water if is necessary and try not to turn them.

Stuffed vine leafs, stuffed lettuce: you do the same thing using vine leafs instead of the cabbage.

 

 

Desserts

 

Breakfast cookies, parve

 

Break a whole  egg in a bowl, add a cup of fresh juice, a  glass of sugar, salt, yeast , lemon zest, a glass of flour and mix, add two spoons of oil and half a glass of cold water.

This is the basic mix to which you may add dried grapes softened in hot water or some chocolate chips, or pine nuts or minced nuts.

Pour the mix on an oven tray, over greased paper, and must be half a centimetre high. Put in the oven at 170° for ten minutes, check if is hardening and take it out from the oven. Cut the dough in square parts and put them back in the oven for other ten minutes at 100° to dry them. Be careful because they burn easily.

 

 

 

Let’s make jam and marmelades,parve

 

The basic recipe comes from tante\aunt  Lucy, nonna Odette sister that will be centenary, p. G., in November 2020. She gave it to me for the Roshashana jam made with long zucchini.

Take any fruit you like, wash it and clean it. Cook it very slowly with  some sugar until his water is dried.

In a pot add half a kilo of sugar per half a kilo of fruit, some lemon zest and orange flower’s water. Make the syrup mixing the sugar with some water cooking it slowly till is hardening a bit and add the syrup to the fruit only when is completely cooked and without water. Mix well and you will see that the marmalade is shining for sugar syrup. You may use this recipe for the fruit salads left from a dinner.

Put the marmalade in a glass jar and boil it to sanitize or leave in the freezer until you use it.

 

Harossed, Passover

 

This harossed, born in the Morpurgo’s home, has been adapted to the Egyptian family of my husband.

We need  pitted prunes, pitted apricots, grapes, pitted dates all dried, and we have to wash them in hot water. The dates must be much more than the rest. Put all in a large and high pot with a peeled apple, cut into pieces, two glasses of fresh orange juice. In another pot put  sugar half the weight of the fruits with some water and lemon zest to caramelize.

When is ready and the fruit has cooked for half an hour, add the sugar to the fruit and with a blender make the jam that has to be quite hard.

When we put it on the Seder plate we spread some chopped walnuts over it.

 

 

The famous Passover cookies

 

Look for the matzos meal very thin and add to it three whole eggs, sugar, three soup spoons of olive oil and lemon or orange zest. If the dough is hard put fresh orange juice to moist it. You may add vanilla if is kosher for Passover. Now you form, on a greased paper, over an oven tray, some S, some O, some I and you put them in the oven to 180° till are coloured. Be careful that they burn easily, so do not let them unattended.

 

The most simple dessert

 

On a plate or on cup we put some fresh ricotta and we add a spoon of honey. Our guest will mix it before tasting it.

From this easy recipe we can go on with our creativity: we can make a base with a Savoyard cookie soaked with coffee or milk or rum or  fruit juice, over which we put ricotta and honey and around we may serve strawberries and berries, pistachios, chocolate…

Nonna Odette, in Egypt, prepared a similar treat using the eshta that was the cream from the fresh whole milk  with the honey on top, and we may try with our cream even if is not fat as that eshta!

 

Kahk, roschette, salty mini-donuts

 

This is Nonna Odette recipe: put in your blender half a glass of olive oil and a quarter of a kosher margarine package, add 300 grams of flour. Dissolve  brewer’s yeast in hot water with a coffee spoon of sugar and pour in the blender. Add salt. When the dough is like a ball and doesn’t stitch to the borders is ready to rest till has leavened enough. Take the dough and with oily hands form fingers long as your four finger together and create rings. Put in one plate a salted egg yolk and in another sesame seeds and pass the rings through the egg and then through the yolk and put the rings on a greased paper over an oven tray. Leave them half an hour to grow again and then put them in the hot oven at 170° for twenty minutes. Check if they are hardening and colouring and switch off the oven but keep them inside.

In the dough you can put seeds of Habet el Baraka,\nigella sativa that are black seeds with a strong taste, that we can find, even if with difficulties in the middle eastern countries.

The kahks are delicious with the morning coffee and since we always make them for Kippur I break the fast with a coffee and some kahks and the smell of coffee with them is like a Proust’s madeleine, brings me to my first Kippur with Remy.

 

Nonna Odette Maamoul, Menena \stuffed cookies

 

Chop with the blender or by hand some dates with mandarin zest or some pistachios with sugar or nuts with sugar, add to all the mix orange flower’s water.

In a bowl mix two hundred grams of butter or of olive oil with half a kilo of flour, half a glass of sugar and a spoon of orange flower’s water. Be careful because has a sweet but strong smell, delicious for Sephardic Jews but too strong for other people. Add some  lukewarm milk if you are using the butter and thus making a dairy dessert, or add some milk of rice if you are using oil and thus making a parve dessert. When you will have a dough a bit sticky take a small portion of it and put it on your oily hand. Insert inside this portion your chosen mix and make a small ball or ravioli. Decorate with the prongs of a fork and put on a greased paper, on an oven try. When all the try is full put in hot oven at 170° for half an hour and then keep it inside with the oven switched off. More thin is the outside of mamoul, more good is the mamoul. We prefer the mamoul with dates or with pistachios: we think that is the best way

to make Arabs sweets. We tasted in Israel sweets made by Arabs and made by Jews: there is a difference of taste and the taste of Remy’s family is the one of the Jews from Egypt, quite different from the Arab one; obviously I can’t  say which  is the best!

 

Fruit’s salad, dairy

 

Open can of fruit with syrup and add your preferred fresh fruit. Mix it with Greek thick yogurt. It is very good, light but a true dessert.

 

Renee’s fruit salad

 

My sister in law makes a special fruit salad, very middle eastern. She put in a bowl  grapes, apricots, prunes, dates all dried and washed in hot water with orange juice, and any kind of fruit available and pine nuts. She put some sugar on it and some orange flower’s water and a glass of water to create the sauce. After one hour the fruit salad is ready to taste to see if needs some lemon juice or more sugar. Serve in glasses to drink the juices left in the end.

 

 

Pumpkin jam for Roshashana

 

This recipe is by nonna Odette and tante Lucy and we eat it at Roshashana. We have to look for long zucchini that in Italy we find in summer. We have to buy two kilo of them and half a kilo of sugar. When we have these zucchini we cut them, we clean them, we peel them and we pass them in the mixer to reduce them at julienne. We put the julienne in an high pot with a quarter of the sugar and a lot of lemon zest and lemon juice.

In another pot we mix the rest of the sugar with some water and orange flowers’ water and we boil it till we have made a thick syrup- do not burn it!-

When the zucchini are dry enough, pour in the pot the sugar syrup and stir: you will see that the jam is more bright. Close the fire and do not taste because is extremely hot. When the jam  is cold put it  in  glass containers and freeze waiting for the hag.

When hag is gone you may use the jam to make mamoul or tarts.

 

Let’s have a tea!

 

If it is raining or it is cold, it is time to have a break!

My grandma, nonna Bice was always ready for the five o’clock’  tea with small sweet breads served open with butter and anchovies spread on top. With tea,we may serve  Uaraieba  that are small biscuits very easy to prepare: you need the same quantity of butter or of kosher margarine as flour and sugar to taste and a bit of orange flower water. Mix all together. Make with the hands very small balls, then on a greased paper press each mini ball and put an almond on each and cook in the oven at 170° for half an hour or even less: they have to be light coloured.

Another delicious treat are the “salatini” puff salty pastries. Spread on greased paper a puff pastry and cut in in long slices. Spread on them on  anchovies paste, or grated cheese parmesan, and one beaten egg. After that we twist the slices and we put them back on the greased paper and we cook them in the oven at 170° for ten, fifteen minutes. They are perfect also for an appetizer with white vine.

We may also prepare the scones: they are served with jam or cheese. We need 225 grams of flour, yeast, salt, 55 grams of butter, 25 grams of sugar,150 grams of milk and a beaten egg to spread on the scones before cooking them.

The oven must be hot at 220°.

Mix flour, yeast, salt and slowly the melted butter and so on till you will have a soft dough to spread on the table, two centimetres high. Cut with a glass small portion to put in an oven try on a greased paper, till you finish all the dough. Spread the egg on the scones and put them in the hot oven for then, twelve minutes and leave them in the oven when you switch it off to cold them.

 

The small applecakes upside down are good with tea or coffee.

Mix one glass of flour with one egg, yeast, a bit of salt, two spoon of  sugar, oil and water and put some thin slices of apple in one portion small cups and then pour over the mix you made. Put the cups in the oven at 170° and when cooked you can turn them over on a plate or eat them from the cup.

If you need to do all parve, substitute butter with kosher margarine, milk with rice milk or water .

 

Recycling berries, Passover

 

After a meal with all the grandchildren I still have strawberries and other berries already washed and with sugar. Not to throw them away I put on a greased paper, in an oven tray, some oil, some matzot and over them the berries, an orange juice and a spoon of sugar. I put the tray in the oven at 170°for half an hour. It will be like a pie, without any fat.

 

Old style chocolate’s salami

 

We have to take the most simple cookies, like the Osem cookies without eggs and milk that our grandchildren Menachem, being allergic can eat without problems. We crash them and we mix them with an egg- is not mandatory- a good quantity of melted bitter chocolate and two spoons of oil, two spoons of hazelnuts. If needed add sugar to taste. When you have mixed with a fork, pour all on a greased paper and give to it the form of a salami, with the help of the paper. Put the salami closed inside the greased paper in the refrigerator and leave there some hours.

When you will decide to serve it, you will find it hard enough to cut it in small slices, that usually are delicious.

This is a parve version but you can make a dairy version using melted butter instead of oil and butter cookies.

 

Sufganiot, Hanukkah’s bomboloni

 

This is a typical sweet of Hanukkah, and you have to eat it

right after you fry it, if not it will be more difficult to digest.

We make a dough similar to the one for pizza but without putting salt; you mix in a bowl yeast, flour, water and a bit of oil and you let it rise as much as possible. You may mix the dough in the morning and fry for the evening dessert leaving at least three hours to rise. When you are ready to fry make small balls and fry them in half a litre of oil in a high pot. If you make a donut the dough will cook better inside. When fried put the bomboloni on a blotting paper to take out some of the oil and put some sugar on them.

You may stuff them with jam, Nutella, cream, whipping cream.

If you like you may drop in the boiling oil pieces of dough big as a coffee spoon or smaller and then when are cooked you throw over them a sugar syrup. They are delicious.

 

Quick “ Tirami su”

 

This dessert can be dairy or parve. Buy a package of biscuits like Savoiardi or butter cookies or Osem butter cookies parve. Choose a serving try and dispose the cookies all over the try, pour unsweetened coffee on them,

Spread a custard on them and another layer of cookies, coffee and a chocolate cream.

Put the try in the refrigerator for at least half an hour.

Parve: Custard cream: you may mix 2 eggs with rice milk and a bit of sugar and vanilla end cook slowly stirring all the time till the cream is less liquid. You may do it without eggs, using some flour instead and more vanilla.

For the chocolate cream put on the fire a chocolate tablet with some oil and some water and stir until is melted.

You may also add the chocolate cream to half of the custard one.

Dairy: Another version of “Tirami su’” is putting whipping cream and strawberries all over or whipping cream with some grounded hazelnuts.

On season you may put over the cookies whipping cream and marron glacès and some bitter chocolate.

 

Seasoned cake

we may prepare any white cake o chocolate cake and then we make it richer and appetible in short time.

When the cake is ready we put it on a nice plate.

We can chop some hazelnut. We melt black chocolate in a bit of water and a spoon of olive oil, when is melted we take it out of the fire and we leave it to became cold: we will serve the cake with the hazelnuts and the chocolate cream to add on the bare cake. If the cake is made parve, we may serve it after a meal basarì, after the Shabbat meal. We can make a richer cream adding an egg yolk to the chocolate.

To prepare the cake mix a glass of sugar and bitter cacao with a glass of flour, two eggs, yeast and a glass of water or rise milk: add sugar if bitter and flour if liquid. Put in the oven at 170° until the knife in the cake comes out dry.

 

Nonna Odette’s Whipping Cream cake with hazelnuts

 

This is the cake of Remy’s memories because his mother was serving it in special occasion as the tea parties she was organizing with her friends to play bridge.

She prepared a Pan di Spagna with 3 eggs, flour, oil, sugar, vanilla, yeast and a glass of water. When the cake was cooked and cold, she was dividing it in 3 parts over which she was spreading the filling. On the first layer she was spreading some water with a spoon of sugar and of orange flower’s water and after that whipping cream with the grounded hazelnuts. She was doing the same thing on the second layer and on the third one she was spreading only whipping cream. You need at list a liter of whipping cream to make the cake.

You can prepare slightly different cakes pouring black coffee or liquor instead of the sugar syrup and spreading small strawberries or any berries instead of the hazelnuts. If you want to make a cake parve use soya cream instead of the whipping cream or any ice cream parve

 

Upside down cake

 

This is a recipe from Giovannella and Francesco house but it is an English recipe. We can make it without eggs and without milk: make a dough with some yeast, oil, sugar, vanilla or lemon zest,  flour and water or rice milk if necessary. In a disposable aluminium baking tin, put some greased paper and cut one or two apples to spread on the tin. Put some sugar over the apples and the dough already prepared. Put some more sugar on top and put the tin on the oven at 180° for half an  hour till you see the cake ready. When you serve it  you may throw it in a nice plate as it is or turn it, so the apples will be on view.

 

Nonna’s Odette Uaraieba

 

This is the parve version but instead of kosher margarine if you can put butter it will be better.

In any case keep the margarine outside the fridge, then add to the margarine sugar and flour till you may form small balls. If it is difficult add some lukewarm water or milk if you use the butter. Dispose the small balls on a greased paper on an oven tin and press on every one and put a pistachio or a nut on them. Cook in the oven at 170°till you will see them gold. Out of the oven spread some vanilla icing sugar.

 

Lemonada for yom Kippur

 

This is a tradition to start the zom of yom Kippur of our home and comes from Remy’s house.

We squeeze a lot of lemons and then we mix them with water and we add orange flower’s water and a bit of sugar if it is too strong. Hakatimà tovà! And do not forget to bring a bottle of 4711 or Atkinsons lavender to refresh if necessary.

 

 

 

 

When there was very little to eat

 

There was a time when eating was difficult and my relatives as many Jews around the world had to adapt to what they could find, some starving almost to death, some

eating beyond what they needed.

My uncle zio Primo (Primo Levi, the author of memories of his years in Auschwitz and of the long coming back to Torino- “If this is a men”, ”the Truce” ) when visiting us in the mountains in Val d’Aosta, during walks in the woods around our house, was tasting all he could find that he would judge eatable, as roots and barks and made us try  them: it was an habit he kept from the Shoa time: in the camp and in Russia after  being released, he did not have enough  to eat and everything was good to stop the hunger.

My father in the Suisse camp, where he escape the deportation, was working also in the kitchen and when it was possible he was keeping the peels of potatoes to eat them since the hunger was always with him.

My mother, with her family, was hidden around Asti and they were moving often as soon as the partisan told them that the Nazi were coming. But in the mean time  she was supporting the family giving private lesson around and her mother gave her to eat during the day some ravioli with herbs inside and this being not enough for the hunger of a young woman, she was eating carobs that normally donkeys eat. My mother suffered after the war of many problem caused by the long years of fear and hunger she had to stand.

And moreover I have to remember my grandfather who in the morning was always making coffee adding some new to the quantity used the evening before and was switching off some of the lamps in the big chandelier of the living room because “we did not have to waste the light”!

My other grandmother was always telling me to be careful not to drop rice grain, because it was precious and ,as the bread, it was not to be wasted!

This is why I can’t hear that- The food is not good …-

 

                             .-.-.-.-.-.-.-.-.-

 

 

 

 

I want to thank the relatives and friend that suggested old and new recipes, always thinking to who is not anymore with us but is resting in Gan Eden.

Thanks to my friend Sarah Acquati, always so kind to read and correct my terrible English.

 

BENDIGAMOS - NOVEL OF LOVE AND ESCAPE

              BENDIGAMOS

 

 

              NOVEL OF LOVE AND ESCAPE

 

 

 

 

 

 

 

 

 

 

 

 

 

                                            

“To my fantastic big family”

 

 

 

 

 

 

 

                               Bendigamos

 

                                                            “Bendigamos al Altissimo,

                                            Al Senor que nos criò

                                           Demosle agradecimiento

                                            Por los bienes que nos dio.

 

                                            Alabado sea su Santo Nombre

                                           Porque siempre nos apiado

                                            Load al Senor que es bueno,

                                              que para siempre su merced….”

 

 

 

 

 

 

 

 

1)Dona Evelina

 

Dona Evelina Levis was in her kitchen : the fire was lighted up and the candles were big enough to last through the night, she was enjoying some peace after all the work before Shabbat. The men were already downstairs and the small opening were to push the small iron balls had been checked before but there was nothing to be worried about, it was just a normal Friday evening and it was cold enough to discourage the soldiers to come around.  The Friday meal was ready on the fire and Evelina was just starting to read the book with the pages hidden in between when she heard people at the door screaming to open… She ran to throw the ball in the opening, she covered with some plates the machine and opened the door.

“Good evening, Dona Evelina, were is your father? Where are your brothers?” the officer asked while the soldier were looking around for strange things .”They are still out for work, Sir, they will be here in a short while, before the sunset.”

In the meanwhile the iron ball fell on the small room two floors under the kitchen: it was a nice room with the pavement of sand and all over heavy fabrics were put to avoid all possible noises: the fabrics were sawn with motives of plants and leaves with beautiful colours but their main purpose was to reduce the noise of the niggunim(melodies) and of the tefillot( prayers) of the minian( it is needed a group of ten man to say blessings) that was used to meet very often if it was safe enough. The men put the sefarim( Torah scrolls) and books in the double layer of the walls in the room and took the stairs to enter each private cellar from where they could go to their houses.

Evelina’s father with his sons got out in a small alley, far away from their house and they came back home with a quiet and relaxed attitude: they were wearing the  dresses which they use to work as manufacturers of precision tools for boating and they were bringing home a new prototype of lenses for telescope they received from Holland. They were ready to talk about work if, as they assumed, the iron ball had announced an unwelcome visit. Senor Levis opened the door,  followed by his sons and started to greet the controller and his soldiers:

” Good evening officer, how come you are honouring me and my family of your visit? Evelina, did you forget to offer something to our guests?” “How silly I am! Would you like some sangria just made? Or maybe do you prefer a glass of vino tinto?”

“No thanks, Dona Evelina, we just came to look for some strange habit of yours, for your Saturday but it looks like you are no more used to prepare for it, lucky you are!”

“We are faithful to Dona Isabella of Castiglia, our queen, our saint and we surely do not do what She forbids !” Said senor Levis but as soon as the door was closed he lost his quiet approach and he was very pale and had difficulties to breathe.

Those visits became more and more frequent: it looked like the Saint Inquisition had choose the Levis family as one of the pillars of the crypto Jewish community of Toledo. Notwithstanding the forced conversions, the burnings on the city squares of books or of marranos, accused of betrayal because they continued to worship Judaism instead of Catholicism, the Levis and many other families tried to follow the Jewish customs, praying in the cellars, using the mikveh (ritual bath), reading prayer books that appeared as other kind of books, hiding sefer Torah Torah scrolls) and keeping a kosher home…

 

2) A proposal

Guido Cohen de Veali

 

That year had been very important for the world and a lot of things  happened: everywhere else a new hope was in the air but  the space for the Jewish people was shrinking more and more. A friend of senor Levis told  him that they were preparing a new expedition toward the Indies and that  Isabella the Queen of Spain would pay for all the expenses to arm the three boats, to enlist whatever people was needed. They said they wanted to sail to Indies through the west side of the ocean to win the commercial war with England. The friend of senor Levis was a cartographer and he was quite sure that senor Colombo was not against the Jews and in Genoa, his original city, there have never been persecutions like those to which they were accustomed. Levis thought to meet senor Colombo and  try to sell him his nautical equipments and moreover that particular lens able to show every small thing far away in the sea, something new also for a captain like Colombo.

Senor Levis needed to take care also of the private life of his family: Evelina was eighteen years old and it was the right time to look for a husband for her : the wedding would be the first happy moment after the death of Dona Maria, two years before.

Levis knew that between Evelina and Guido Cohen de Veali there was some feeling and smiles and shy looks were exchanged when they were in the same room. àGuido was a son of a close friend who has been killed with his wife during an autodafè, (forced conversion) when, for priests and populace, the conversion and humiliation of the Jews had not been enough.. The abel, the time of mourning, was concluded a few months before: it had been difficult for Guido to stand the sorrow secretly, free to cry only during the rare Kaddish recited when he was able to collect a minian in one of the cellars hidden in the Toledo Juderia.

Guido was trading with Holland and was thinking to move to Amsterdam where Inquisition was not as strong as in Spain but it was not easy to leave the sun, the community, the sweet language of his fathers to go in a humid town, with dams all over, where the Sephardic Jews had to be accepted by the Ashkenazim. Sometimes they had to go back to their previous religion because there has been the autodafè and often they were living in between the two faiths. They did not know anymore the basics of Judaism after years or generations of people who were forbidden to learn and read the Torah or a prayer book, because this could jeopardize their families.

Guido was a nice young man, smart and full of creativity and was ready for the new challenge. He was preparing for his move but before that, he would have liked to talk with senor Levis and to ask him for Evelina with whom he played when they were children and that he saw becoming a beautiful woman, clever and educated.  Very well dressed but also very worried, he arrived at Levis’ house and asked the old housekeeper to introduce him to senor Levis’s study. The housekeeper has been in the house since the wedding of senor Levis and was like a granny for Evelina. Senor Levis was not surprised and was very pleased of  Guido’s request but said to him that only Evelina could answer to him and he would talk to her that same evening. He talked to him as to the father he was missing so much and told him that he would have been pleased if the answer of Evelina would have been a yes.

Guido left relieved, hoping that Evelina would become his wife in a short time and when a dinner invitation came from  Levis’ house, he was quite certain that there was Evelina approval and started to prepare a gift for his novia. He took out from the safe the jewellery box of his mother and chose a bracelet with the same earrings that his mother loved, to give to Evelina that evening, a precious necklace for the engagement and a beautiful ring for the day of the wedding as it was the ring that certified the wedding itself and was the last gift in preparation for the ceremony.

At Levis’ home the same emotion and a lot of things to do: all the relatives have been invited and there would have been almost fifteen people. Evelina was wearing the dress she  usually wore on Shabbat and joy was glowing on her: Guido has been his childhood friend and they continued to look at each other even when they were grown up and they were happy when they could meet on social occasion, as at the end of 1400 the sexes were living separated lives, mostly in  the middle and high classes.

All along Guido had been the best friend of Evelina’s brothers and he knew almost everything about her because the three brothers were fond of her and they were proud of Evelina’s talent on music and on the studies she was doing at home with the help of good teachers from the Juderia.

In the house, the smell of rice, of vegetables, of chicken with  paella was the smell of an evening of joy and hope, the first after many years. Senor Levis had invited Guido to come half an hour before the other guests to give to the novios time to meet alone for the first time and to decide together how they would give the good news to the guests. Finally! Someone  is knocking at the door: the maid run to open it and Senor Levis comes to welcome Guido with a big hug, then he puts his hand on his head to give him a Berahà. (blessing)

Evelina enters, beautiful and shy but with a light on her eyes and her father brings together the hands of his children who show the same, strong love that will protect  the journey of their lifes. They are eighteen and twenty years old and if the Inquisition will let them, they will have a family and a long time together!

 

 

3) The wedding.

 

The big preparation was almost done, Evelina had put her dress on her bed and the day before she had been to the Mikve with senora Seroya : the ritual bath was mandatory for all the girls close to their weddings and  certified their purity before the marriage. The Mikveh  was very well hidden inside the cellars of the Juderia because it was forbidden for the conversos and nobody should have known if and when they would use it.

For Evelina, going the first time there without her mother, was almost unbearable but Senora Seroya had been a very close friend of her mummy and going with her was her best choice. The blessing of her father and their emotion with all the memories of the mourning made that evening sad and happy at the same time: Evelina went to her room and started to cry without understanding if it was the longing for her mother or was  the anxiety for the wedding and her new life…

Senor Levis had to worry also for the future of his wealth, specially of what he hasn’t been able to send to Holland; his plans needed  friendly people ready to take some risk and Paulito with Ines, the servants which were catholic but faithful to the family from a long time, were ready to help taking care of what he would decide not to sell. He decided they would watch on his house and on what they had hidden under their small house in the village, on a dark night some month before. There was also Maria which was a marrana conversa. When she was a small child inside a convent, Senor Levis took her out with the help of some catholic friends, before bringing her to his house secretly.

Maria had lost her parents during an autodafè and Dominican priests took the child to a convent where the nuns made her work and pray Jesus Christ even if she was a five years old baby. Even if she was very young, she remembered the Shemà and when she was safe at Levis’s house seven years after that, she was making the netillat jadaim (washing of the hands with a blessing) with the right berachà and little by little, with the help of the family, she learned again to be Jewish inside and Catholic outside like all the crypto Jews: kasherut and Shabbat when nobody could see but on Sunday at the church saying aloud all the prayers.  Now that she was a young lady, she understood the danger always present in her life and she was hoping that senor Levis would ask her to follow him to Amsterdam where she could finally be openly Jewish, being able to study, work, pray and live without problems.

It was different for Paulito and Ines which were Catholics  with a family of children and grandchildren. What they would do when the house would be closed? They were very worried but at the moment they were also happy for Evelina  and for the wedding close by.

Their anxiety did not last long because senor Levis called the three of them with two good solutions: Paulito and Ines would have been in charge to watch over the  Levis and the Cohen houses even if almost empty and when the family would leave them, they would have a sum of money, sufficiently large to live without worries. A legal act would give them the right to stay in the houses even if a royal disposition could be emanated against the property of the Jews. Don Levis knew that it would have been difficult and dangerous to come back and that he had been very lucky to be able to send his money, little by little, to his bank in Holland: what  really made him sad, much more than losing his house, was to see for the last time the tomb of his wife and of his parents.

Maria was silent and was worried for what senor Levis would tell  her but the light of a big smile made her more beautiful: He asked her to follow them in Holland to help Evelina in those first years of marriage: she would have needed help and support for the new house and BH (please God) when the children would come . Paulito, Ines, Maria started to thank senor Levis in every way but he did not like all that and sent them away to finish what was needed for the wedding the next day.

At sunset the guest arrived, in the house the scent of the flowers was all over  and the novia was more than beautiful even if, according to the Jewish tradition,  she did not wear  jewellery: she would have put on ring and necklaces and earings only after the Kuppà (wedding canopy ceremony). Guido was coming with his two best friends and he was a bit pale because of fasting, as Evelina. They had started the fast since the previous evening. The emotion was tiring him but his eyes were of a happy man who is seeing his future life and loving it. Don Levis  took them in his study where the men were praying silently without books. From there, all the guests saw Guido with Evelina brothers entering in the living room while a guitar was playing with the songs of the Juderia . The women were already in the hall and when  the man took a seat, Evelina with a white precious shawl on her face entered with her father. Guido lifted her shawl and their hearts joined through their eyes and their smiles.

Don Levis said the berachot for the wedding and a friend read the Ketubà: it was a standard one and it did not mention anything about their properties, as it should have been, because if so, the Inquisition could have gathered a lot of information jeopardizing the newlywed couple and their families and it would have been really dangerous: moreover a Jewish weddings was forbidden, being them conversos but hopefully it would remain secret. Guido, at the end of the ceremony, broke the glass from where they drank and the couple exchanged a small shy kiss.

Paulito was not there because he was at the door looking for priests or soldiers passing by, and this would have changed  a happy day into a very sad one.

 

4) Palos

 

After the wedding, the Levis brothers left for Palos where the cartographer had promised them a work on the Colombo’s boats. But when they met him, they had a nasty surprise: only one of the three of them could sail on the Santa Maria which was the more important of the ships, where Colombo and their friends would be. Gavriel and Leone were either too young to be enrolled as officers or maybe what  don Levis had offered had not been sufficient to guarantee the job for all the three of them.

Meanwhile the rumours on the publication of an order of expulsion for Jews and Arabs were growing: people were talking of this law that was sending them away. They would not have  any permission to keep money and properties that instead would have been confiscated  by the Crown

Luckily, in the past months, the Levis family managed to send out money of the country in every possible way to save their capital  and at last also that  of the Cohen de Veali family. The only remaining properties were the houses but, hopefully, Paulito and Ines would watch over them, maybe avoiding  with their presence, the requisition by the Crown.

Gavriel and Leone were looking for another way to move from Spain and finally they found two places on a boat that would leave for Palermo and then for Turkey: during the trip they would decide whether  to stop in Sicily, where the boat would stay long enough to understand how  would be the political and economic perspective in southern Italy. However If the expulsion decree would be soon enforced also there, they would decide to go to Istanbul where Jews were a respected minority, free to worship as long as the dimmi taxation was payed. The boys were working on their boat but they tried to stay together, foreseeing the difficult times to come. At the end, the edict was published and the number of people on the streets of Palos was growing day by day. There was people who, as the Levis, had the feeling that the persecution would come and they had organized their exit from the country, but a number of people  who were not rich or educated, did not have time to understand that they had to sell  whatever they had, and now they were just leaving everything behind, moving with their families without knowing where to go and how! It was difficult to find a place on the commercial ships that were leaving from the ports. Often they just started to walk toward Portugal or France….

Others were paying for a short trip toward the African coasts but it was dangerous because  pirates were ready to take people and make them slaves. On the African land there were  slaves merchants who were waiting to buy the slaves from the pirates: they were very dangerous times and also the future of moriscos and marranos was dark and unclear.

The ninth of Av was coming and it was a terrible day for the Jews that could not travel but only they could fast, remembering the destruction of the Temple of Jerusalem. People was saying that Colombo was leaving right on that day, not knowing the bad luck that sailing on the day of fast could bring . The ship of Gavriel and Leon would leave at the beginning of the week. In the end also Colombo’s boats would leave the day after the fasting: since the sailors were superstitious, just the voice that it would have been a wrong day to sail, convinced Colombo to change the date to start the trip.

 

 

 

 

5) Departure

 

The evening before their departure, the three brothers were sitting in the tavern of Alfonsino for a last farewell. Alfonsino was the owner and they had choose to see each other always there, since it was impossible to send for messages, and it was easier to know that every  evening someone would be there: they were always sitting at the last table at the end of the alley and they were organizing how to stay in touch between Amsterdam, Istanbul, Palermo and Indies, what to bring on their boats, how to understand if someone would be a friend or an enemy…

The table was clean  and the floor was washed every morning throwing water under the tables.  When it was open for business, Alfonsino dog and cats  were eating all what was falling from the plates. Moreover the cats held off the rats that in Palos were bigger then the cats. To defend their children from the rats the mothers were keeping the babies suspended while they were sleeping , with the advantage that those beds were nicely moving and keeping the children quiet.

The cellar was dark from the smoke and the light was coming only from the door but that ugly place had become a familiar one, as a small house far away from home. That evening the boys laughed and cried together, already missing father and sister, their house, their town and  Andalusia where once upon a time Arabs and Jews were living together in peace. Also don Louis came that evening and he tried to cheer them up with wine and roasted fish, telling them how Istanbul was beautiful and how was interesting what Colombo was doing, opening a new way to reach the Indies, without pirates and wars.

 Don Louis knew that every trip was then dangerous for the weather and for the pirates but he had strong faith on the future and on the discoveries. He was a marrano who did not stop practicing Judaism even if with his life on the move, it was terribly difficult and dangerous: that’s why he did not have a family but now he bounded himself to this three young men as his children. He was hoping that they could find the Indies on the other way around and put together a triangular business with a nice future.

After a long farewell with Aron, Gabriel and Leon directed to the ship Selim: they would sleep on the ship because it would sail at sunrise. They had already brought everything on their cabin and in the double bottom of the trunk they were keeping money and Judaica they wished to bring with them on their new life. They had a very small cabin with two beds one over the other, but they were alone and they could put tefillin and pray and moreover talk of the past and of the future, hoping not to suffer  sea sickness.

Against the nausea they got two necklaces with a small bottle of vinegar and aromatic herbs used on the ground not to smell the terrible stinks in the streets and on the boat it would have been used as emetic.

 

 

 

 

 

 

 

 

6) On the Santa Maria and....

 

Don Louis would travel on board of the Santa Maria, the Columbus admiral ship, with Aharon and maybe they would share  the same cabin: Aharon was in charge of the food and beverage and this would have helped  him to decide what all would have eaten on the boat,  with a chance to respect the kasherut, by avoiding the meat, while Don Louis, being the official cartographer would have been frequently on the main bridge to check the  route and to eventually  correct or change his maps at least during the first part of the trip, when they would travel along known coasts and lands. When they would  see again the lands on arrival, he would have been able to design new maps for the new way to Indies.

Aharon, as his brothers, brought his tefillin, prayer shawl and tefillot books in the small room he was sharing with Don Louis who was a crypto-Jew. In this way not only Aharon would have been free to pray but also Don Louis  could pray: it would have been dangerous for him, being a marrano, to bring religious things during his trips. Aharon was quiet, not aware of  dangers to come: he could not imagine that  checking on the food on the ship would become a nightmare as the days would go by and when there would  be not enough food.  He could not imagine that he would have to defended  food with arms against sailors almost starving, trying to eat whatever was not kept closed and defended.

                                                    -.-.-.-

When Evelina, Guido and don Levis left the house with Maria, Paulito and Ines locked themselves inside the house, started to put everything in order, closing room after room, covering with white sheets all the furnishing and beds, leaving for them only the kitchen, their room and the patio who was on the small street and it was the way to connect their house with the other houses of the juderia. They did the same job on  Guido’s house of which they kept, for their use, a room, kitchen and patio, that could be helpful if them or any friend of the family would need help or a way to hide or to escape: they knew that  times were very difficult for the Jews, or marranos alike and also them, even if Catholics, as servants of Jewish people would  always be kept on suspicion

 

 

 

 

 

 

 

 

 

 

 

 

 

 

7) Toward the horizon.

 

During the first hours of the morning, on the Santa Maria, the captain called all the people, checking their names and mansions and this was a good occasion for Aharon to verify if others Jews would be on board. Some name were Jewish without any doubt but this was not a warranty because some old converted even one hundred years before, could be truly Christians, without any memory of their past. Now they also were against the Jews or the moriscos as Torquemada and sometime were spying on them, even if showing friendship.

But after some days of observation, using the sign of the Cohanim with the open hand between the two central fingers, with half smiles, observing what others would have eaten or not during the meals, he could recognise some of them. But it was dangerous to approach them and it would have been better to wait once in the open sea, to be sure not be denounced for proselytism. Aharon was observing the others sailors and finally there was a particular attention by a Leone de Luria who from the name could be of Jewish origin. He was a young men with black hair, lively eyes, a nice open smile, not very high but evidently a man with a lot of muscles: maybe it was not his first enrolment, maybe he was an expert sailor and could teach  Aharon some tricks on his new life and about the dangers of the sea and of the relations with the others on the ship. There would be enough time to get a good acquaintance but  Leone was already very friendly with him and helpful. When the appeal had been complyed, the captain introduced Colombo as admiral of all the three ships, gave the order to prepare for sailing and finally the boats moved from the docks. Nina, Pinta and Santamaria received the greetings of all the people of Palos, because it was extremely rare to see three big vessels leaving together: not everybody understood that it was a very important trip but the fact that imperial authorities were there, was making that day, a day to remember.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8) Amsterdam

 

They went through many countries and frontiers: the trip has been shorter for Guido and Evelina, followed by Maria who was taking care of luggage and documentation since the novios were lousing and drowning themselves one in the eyes of the other or smiling without any worry of what could be wrong. Don Lewis did chose a longer route: from Lisboa the ship arrived to Le Havre and then he traveled to Amsterdam on a carriage. He chose the long trip by sea because he needed to bring many religious objects and many precious things in silver and stones hidden in the luggage, he had letters of credits for his trades and all this was important to recuperate the money sent with the  invoices  of the last few years. Guido and Maria had inside their dresses other copies of important documents, while Evelina was wearing the family jewellery in strange places: in her shoes with high heels, in the decoration of a powder box, in such a childish style that nobody would possibly think that the stones were true ones. At the same time Evelina was wearing her new jewels, the ones Guido and her father had given to  her on the wedding day: her status of young lady of a good family requested her to wear jewellery and it was a guaranty that every officer at the frontier would have an adequate reward. Thanks G-d the two different trips were successful  and all the family arrived at the Amsterdam house that Don Levis bought some years before. He was already foreseeing the bad future of Jews and Moriscos of Spain and establishing an office and a trade post for his scientific instruments he though to by an house in Amsterdam. It was more than an office: they were two houses joined together and at the first floor of one there was the office while  in the other spaces Don Levis  organized his home and it was easy to create another one for the new family. As the Jews used in Spain, the two houses had, in the first floor, a door connecting them, ready to be open or closed whenever  necessary to escape from the office downstairs. Guido and Evelina house had a foyer with a study and a hall, on the second floor on the back there was a big kitchen close to another hall and a dining room. The kitchen overlooked  the canal where a boat ready to leave was always docked. The two houses could connect with the canal through twin stairs and twin courts. From the second floors small high stairs were connecting with the third floor where there were three small rooms for each house. Those two big halls on the first floor, if opened together would testify for Milot, Barmitzwah, weddings: they were hoping that the Catholic world would forget about them letting them live their life!

 

 

 

 

 

 

 

 

 

 

 

9) Ines and Paulito

 

Ines and Paulito couldn’t be quiet not even for few days: they received the announcement of the requisition  of the Jews’ houses by the Catholic Inquisition and the Spanish Crown. They had immediately brought to the judge the act that certified them as being catholics as well as their right to a permanent usufruct of the houses. The judge took time to decide and send them away, ordering a postponement of the requisition. Then, very upset because he felt being fooled by the Jews, he went to the royal palace to talk to the central office of the Saint Inquisition. He  talked with Don Alfonso, the main Inquisitor to explain the problem and get an advice:” These Jews went out of the country but, before leaving,  they blocked their properties with a legal act of usufruct in favour of two old people, Catholic ones whom we never suspect of heresy, they always attended  mass, they regularly take the sacraments, they have children who are loyal to Spain, so I fear that we could not require the houses in the future!” Don Alfonso asked if the two were still servants of the Jews but the judge told him that they have been fired and payed when the Lewis left and so, there wasn’t any bond that could be illegal. With the filthy sensation to have been fooled, Don Alfonso and the judge kept the time-lapse cancellation of the requisition but ordered a regular checking of the houses, should the Jews ever come back .

Ines and Paulito for the time being were safe but they noticed that the surveillance had intensified: so they sent the news to Amsterdam and Sicily hoping that also Aharon would be updated: in Spain the return of C. Colombo was expected in the coming months and then Aharon would come to the door with a serious threat. In any case, they had agreed on signs for danger: two lights and lanterns in bright colours that could be seen from the beginning of their calle,  that by night stayed lighted with oil. If Aharon would have seen them, he would have known that he could not go back to the house but he would have gone  to a trustworthy Christian man who should  run and call Paulito: the Jews for centuries had been part of the social and economic texture of Spain and there was a net of conversos or of friends or of good men who were able and willing to help with or without a payment..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10) Toward  Sicily

After the Colombo’s caravels, the Selim ship sailed  towards Sicily: the weather was good and the sea quite still. Some dolphins were following the boat and the crew was enjoying their playing around as a good omen.

Leon and Gavriel were already homesick remembering the atmosphere of their house where concord and mutual support made possible to stand all the dangers and fears from Inquisition. They were thinking about the difficult traveling all the family was enduring and they were trying to get used to the idea that they would not see each other for months or even for years.

When they arrived to the harbour of Palermo after some days at sea, and the admiral pronounced the “free exit”, they took  their small bags and looked for an accommodation that would warrant  them a minimal confort, a clean bed and food as proper as possible and the closest possible to the kasherut they were always trying  to follow.  Moreover they were trying to avoid hosts that would  spy on them!  Palermo was not so big and, shortly, they found close to the Vucciria, the most important open market in town, a juderia and a home with rooms to rent where they could sleep and eat in a friendly atmosphere.

They introduced themselves as Jews from Spain and the householder who was a morè, a teacher in the Jewish community, brought them to a small room with a sloping roof, with a narrow but sufficient bed for the two brothers, with a basin to wash themselves, and a chest in dark wood to put their thing, two chairs and, best of all, a window with the view of the market and of the traffic of people around the Vucciria which was a central point of the town. They would eat with the family the kosher food prepared by Signora Lucia and the family’s children started to play with those young men that were speaking a strange but understandable language and were happy to play like two boys!

11) In Palermo

Gavriel and Leon went sightseeing in  Palermo and they understood that in the city there were people from many origins and that the Spanish Inquisition did not ruined yet the peaceful atmosphere that they were feeling. They asked about which merchandises were most exchanged and they started to organise meetings with the major merchants of the town. Their family was quite well known also in Palermo so it was easy for them  suggesting possible exchanges through their office in Amsterdam. They were showing lenses useful for machines,and for long distance vision and they found an artisan able to build the frame for telescopes: in a few days some of them were ready and an optician, close to the harbour, offered  to sell them. The boys  sent to their father requests for other lenses and with the opening of an account and a credit in a bank, that important Jews of the community  suggested, Palermo became at least for some time another branch of the enterprise of precision instruments “Levis i hijos”.

 

 

 

 

 

 

 

 

12) In high Seas

 

As long as they were moving away from the coast, birds were more and more difficult to see and then there was only the sea around them.. Knowing to be  a convoy of three boats could give some security, but seeing nothing towards the horizon was scaring and indicated to all seamen, even to those who were  not yet aware, that they were sailing without knowing how long the trip would last even if Colombo studied the maps  for many years.

Aharon was keeping a registrar of what he was planning to prepare for every meal and he understood very soon that in a short time they would run out of food and fresh water and that they had to find an island to refurbish  the galley with what was needed. He discussed with Colombo and they decided to decrease the food rations even if they were still enough for adult people. The sailors though worked very hard, in windy days, with sun and salt tiring them and they really needed much more than a normal ration of food and specially of water!

Moreover they did not see any bird since a lot of time and there wasn’t any gust of wind: the boats did not move on a truly still sea and the sailors were fishing to deceive the time but they did not catch any fish, as also them considered the caravels as accursed. Anxiety and hunger started to unnerve the crew : Aharon decided with Colombo to prepare a better dinner with more food than usual, hoping to calm down the most ferocious ones who were already trying to organize some riot against the highest officers.

Luria told him that there were rumors about a mutiny and without even thinking about it, he finished his report saying :”Has ve halila”, a jewish expression that was said in difficult times against a serious danger. Aharon smiled to his new friend and tried to easy his worries but the hunger, the shortage of fresh water and the stillness of the ocean were indeed serious matters to think about. After the dinner, the atmosphere looked better and the officers went to the admiral room to evaluate the proceedings.

Colombo did not want to go back towards Spain, because they were too far away and he was sure that in a few days they would see the land: so the crew could stand hungry and thirst for some more hours! Anyhow  they organized guard shifts to check on their crew and they put their people guarding the hold and the admiral’s apartment; they decided also that no officer could go around alone and they should all be armed. Thanks God that the morning after, the winds were blowing and they started sailing again.

 

 

 

 

 

 

 

 

 

 

13) Languages in Amsterdam

 

Don Levis knew well the town and while Evelina and Maria were taking care of the houses trying to make them comfortable and a bit similar to what they left in Spain, he went with Guido to the    Sephardic    shul  ( synagogue) for the morning prayer: their arrival raised a lot of curiosity: they were asked how they could escape, there were people asking for news about relatives still there, about the edict, about the difficulties of such a long trip. All of them were speaking in Ladino or in Spanish or in Portuguese and Guido thought to be at home.

The Gabbai of the shul called the congregation to concentration in order to start the prayer and the silence of the Amidà (main prayer) made all of them think to what they lost moving around in the world. After the service Don Levis took his time to talk with the closest friends who left Spain before him and they decided a series of meeting for Guido and for himself to start the business of his office in Holland. They got a lot of invitations for Shabbat but they needed some rest and quiet to get accustomed to their new life. There would be time to meet friends and have them over, only in good occasions.

Evelina and Maria went out to look for places to shop for food and other essential warehouse that the house did not have: they were living in the Jewish section  and  downtown was not far away. Close by, there was the flower market and Evelina was taken by the beautiful view of the flowers mirrored in the canal and even if they were already full of packages they bought some flowered plant for the house. She thought to the painting she did in Spain and decided  to draw again to describe the emotions that this beautiful town was giving her. They talked in Spanish with the merchants in the Jewish area and also buying the plants has not been difficult to sign which one they wanted without speaking the Dutch.

Don Levis and Guido came back in a  house where already they could feel the scent of the  Judaico Spagnolo cooking and a peaceful meal stated the beginning of their new life. Guido knew his father in law very well and him being alone at that time, it was natural to create a good understanding and to enter  the family business. So he tried to study the world of the instruments that were sold by the Levis and worked on compasses and astrolabes. He was particularly interested on time calculation and was also studying the making of watches that were then in use: his mathematical mind was able to find new solutions of which he discussed with artisans and in few months he could produce far better instruments that were shown in wood boxes, perfect for the most elegant houses. Moving around to show the changing on the watches, to buy the new material needed, to order the new products made him to learn a bit of Dutch that was important as soon as you went out of the Juderia.

Following Guido, all the family decided to start to learn it and one evening every week a young Jewish Dutch was coming to Levis house to teach the language: they were all improving very fast because just for fun they were speaking dutch between themselves  and in this way they were learning while  laughing and playing, not being serious at all!! In those moments Don Levis did forget the worries about his sons so far away  and was almost thinking that they were out just for few minutes!

The Jewish community was divided in  Sephardim and Askenazim and the Jews from the northern Europe saw with uneasiness the new members of the Amsterdam community: they were worried for their business and for the massive presence of people converted to the Catholic faith and reconverted: Conversos and Marranos or crypto Jews all returned to Judaism as soon as arrived in Holland but the pure Askenazim thought that they were ignorant and not really orthodox. Moreover they were worried for spies that were sent by the Spanish Crown to look for people with families still in Spain and to get news about the commerce that was so important both for Spain then for the Jews.

Obviously also the Levis went through a silent examination in the first months but with their way of working, their seriousness and their opening the house to the community, they were well known between all the Jewish people of Amsterdam,  also the Askenazim invited them to do business together and to socialize during their Shabbat. The Levis started to learn Yiddish too because it was important to understand what their new friends and working partners were saying.

 

 

 

 

 

 

 

 

 

 

 

 

 

14) On  Colombo’s Ship

Even if the wind finally was blowing, the life on the boat was deteriorating: sailors were discussing with fierce expressions and they moved away if an officer would pass by; some were discovered while they were trying to open the door of the canteen  and they were put on arrest on the vessel’s cellar: but when they got out they were more hungry and thirsty and upset than before!

And quickly all went wrong: not seeing leaves or branches on the sea, not even a bird, made unbearable to pass another day and it was impossible to go back! The sailors went on the bridge in front of the admiral’s room and called for Colombo : he made himself visible together with the higher officer and told them to wait a bit more, making them sure of the arrival in a short time and ordering a better meal for that evening, and a communal mass at the end of the day.

But some of the most angry sailors moved toward the hold where Aharon with the cook and his helper were trying to make the door more resistant: the men went against the helper who was very thin and they throw him down stairs. The cook put himself against the door with a big knife on his hand: he was a big man accustomed to the upraising of sailors that sometimes did happen on high sea and knew that only showing strength and decision, they could convince them to go away and that a diplomatic way of speaking was useless. They started to look at Aharon and to insult him:” “You, Jew, how did you became an officer, who did you pay? Give the keys to us, let us see if you did eat our meat, if you did bring your matzots made with our blood!” They were more and more close to him and Aharon could not go away: they pushed him and then a slap and a last pushing made him fall against the corner of the wall, and he fainted.

When the men saw him on the ground, they run quickly away while the cook and the helper  took him to his room. They bandaged his head trying to clean away the blood and the cartographer tried to reanimate him but for some time he could not bring him to consciousness. Then, little by little Aharon came back from the white light that was engulfing him, he opened his eyes and saw close to him don Louis and Luria who looked very worried. He smiled a bit but while his friends were redoing the bandage that by now was too much bloody, he fainted again, losing his consciousness.

After some hours he lost that dreamy status when you see  relatives already dead and you have memories looking too much real. He thought to be at home, when he was a child and his mum was kissing him. The headache was now horrible but from his suffering he could understand that he was alive. His friends were making shifts to be with him, in order not to let him alone and the cook came to see him and Colombo too went by. It has been  Aharon’s wound that  stopped the upraising and the sailors took care to force the worst of them to the jail. Moreover there was a better news: branches and leaves were moving on the sea and this was the sign to be close to a land…

 

 

 

 

 

 

 

 

15) Beshertz? falling in love

 

Gavriel and Leon had to decide whether to stay in Palermo or to go again to board the Selim ship to Istanbul. They did not know what to do: they were pretty sure that the edict would be put in effect also in the Italian regions under Spain’s dominion but in Sicily it was easy to learn the language, so similar to their ladino and for now they were enjoying freedom and a good life which they have been missing for a long time. Istanbul would have been a choice on the long run but the changing of their life would have been more radical. So they decided to stay in Palermo thinking like two young people as they were: optimistic and fatalistic .

Gavriel saw, many times from far away, the niece of his landlord and he was feeling shyness, emotion, when he thought to meet her on the streets, seeing a flower on another girl’s hair, mistaken by his memories of that one vision.. but  a Shabbat, in their hosts house,  another table was added and, for dinner, the family of the girl with all her brothers and herself arrived: Grazia, that Grazia Braha which Gabriel was often seeing in his dreams was in the same room, seating not too far away between the other girls of her age. Leon understood the brother’s feelings, even if they were not clear to him and even the children saw how the presence of Grazia was moving him: they thought that Gavriel was sick, sick of love!

The Shabbat dinner was rich and  joyful and when the men started to talk about the weekly portion of the Torah, Leon explained to the other guests that, back in Spain, Gavriel lead sessions of studies and asked  his brother if he would like to talk. The boy could not refuse in respect of the other guests and started to expose his comments, talking about famous Chachamim of Spain (saviours). He was very good at it and his preparation drove out his shyness: his words enchanted everyone and the end of his speech met a general Kol ha Kavod.(honour to him)

Gavriel looked toward Grazia and she, for a short time, looked back, then she bowed her head with a small smile. Grazia did Jewish studies and since she was teaching to her small pupils, she was able to explain the Torah better of many old men but modesty forbade a woman to talk in public: in any case she could maybe discuss some points with Gavriel after the dinner, in the small garden where all would have gone to enjoy the mild weather while the children would play and run around. In effect, little by chance and a lot because Gavriel wished to know her and was not moving his eyes from her, they started to chat looking at the streets of the ghetto and Grazia explained kindly to him, her point of view on the Parashà. Gavriel enjoyed the discussion and appreciated her cleverness and asked her something on her life. Grazia was curious about their escape and the edict and the conversation went on and on, as if they were  friends from a long time ago. Leon went to fetch them and was the right thing to do because a young couple could not stay alone for long, even in public, and they decided to meet again soon and Gavriel was so happy not to have gone to Istanbul!

 

 

 

 

 

 

 

16) Headache

 

Aharon did not move from his bed for many days, and he could not stand up, also because his headache was worst when he tried to seat. Only resting was useful and he tried to comply to what the Cartographer ordered. Food  and water were even more scarce but leaves and branches and birds were increasing and finally the sailors were able to see something that was not ocean and after other three days, when also Aharon was outside, the word Terra sounded high on all of them ! Land! It was heard by all and a prayer was said by all the crew. They saw the line at the horizon and understood that they were not to die at sea! The future was still uncertain but at the moment the odds were with them. From then on, another day was beginning on the ship: happiness and smiles were exchanged between the sailors faithful to Colombo and also those who tried to mutiny: all were looking at the seagulls flying over and started to prepare nets to fish. Every day the coast was closer by, but they thought it was a promontory or worse, an island: if so they would have to go on toward Indies.. Don Louis was worried because he started to think that those lands were not around Indies but a different place: in effect he did not remember that type of flora around China which he visited many times, the branches brought by the current at sea were of mangroves and nobody saw them before.

Aharon now could breathe better: now they were able to add a lot of fresh fish to their poor diet and even some bird that they were catching around the ship. He was having a long recovery, he was still weak with swirling dizziness and  strong headaches when he was trying to take something from the floor or simply seating or standing up. But the imminent docking was more exciting then every discomfort: he was foretasting for Leon and himself the going around in a lively oriental city, with a rich market place, Chinese people and strange food with new smells and tastes.

It was completely different from what Aharon had foreseen: they  stopped in a small cove surrounded by a coral reef  and as soon as  they were starting to drop the boats a lot of pirogues did appear, driven by naked men, with an amber skin, with high cheekbones and  black eyes and hair almost blue. They got arms, spears and arrows but they came in peace, smiling  and singing to the sound of their drums: they were bowing themselves toward the ships, surprised and puzzled.

They were armed but smiling and bowing so it was clear that they were friendly and even astonished by the first white people they were seeing. Colombo ordered to get down to meet them, leaving Aharon and the cook on board. When they came back they were really puzzled because they tried to speak with them in many different Asiatic languages but nobody was understanding and the civilization level was low in comparison with Indies. Notwithstanding those findings, they declared that the island was to be called San Salvador and would be offered to the Crown of Spain by the Governor and Viceroy Colombo.

 They decided that samples of flora and fauna would be brought back to Palos  with some indigenous Indian. They made many trips between the land and the ships and they ventured inside the island  looking for precious materials to bring back. However there were few results, even if some kind of eatable tuber and some hard stones of beautiful colours could give some hope of business in the future. With a new cargo of water, food and some strange souvenirs, the boats sailed again on their way back home.

Leon, Aharon and don Louis started to discuss how to behave once in Spain again, since the Edict would be in effect. They thought about  leaving the expedition in Portugal or in another place more friendly for them. They were worried also for Felipe Todros who was not converted and decided to ask  Colombo where the ship could disembark them before Palos.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

17) Love in Palermo

The looks that Gavriel and Grazia Braha were exchanging were not  unnoticed and the landlady invited the young people of the family also the next Friday. Gavriel and his brother were happy to be with a lot of young people and tried to help to prepare the festive dinner. They cooked a piece of lamb with rice, onions, grapes, carrots and pine nut: it was a delicious and a not very costly course, because mixing with a small quantity of lamb, fried and cooked,  the other ingredients  all shredded in small  pieces and adding  a quantity of cooked rice three times that of the meat and vegetables, a great meal was ready. They prepared also the orange salad which were cut and treated with lemon, oil and salt. In this way Sicily and Spain flavors were finding a nice meeting point as it was happening during the meal: the brothers started to sing in Judeo Spanish and their voices were so nice that all the guest were enchanted. When Gavriel started to sing “Padre Bendicho” as final prayer for the meal ( the Birkat amazon) Grazia Braha did not know how to hide the redness on her cheeks that was increasing every time Gavriel was looking at her; but the warm sound of his voice gave  her a feeling she never experienced  before! Moreover the brothers got out of the room and came back giving to every woman at the table a folding fan: obviously the two most beautiful were for their host and for Grazia, who finally could hide herself under that fan so nicely embroidered. The evening had been too short and Grazia and Gavriel left each other already missing their being together. The door was not even closed that the young brothers of the house started to make fun of Gavriel without any restraint, laughing as hell, till even Gavriel started to laugh with them.

Meanwhile the new projects were bringing good results and with the new lenses ordered from Amsterdam, the first letter from home by Don Levis arrived: he explained their new life and described how the couple was well established in the  semi attached house on the canal and how Guido was experimenting on the watches and had good success both on  scientific and  business grounds. From the letter you could see the worries about Aharon of whom no news were coming: if his staying in Indies would be impossible, how he would escape to the Crown’s police if he had to come back to Spain? All the strategies and the steps taken with Paulito were a small thing versus the Inquisition who was waiting for the return of some Jew who tried to avoid the edict. The only thing to do was waiting for some news, trying not to think to the worse, but sleeping poorly during the night when there was too much time to think and to worry.

Gavriel was not in the mood of thinking bad: the hope for a wedding, for his new life between the Sicilian Jews that were becoming as brothers for him, the success on the marketing, made him satisfied of his life: he had always  been the optimist in the family and he was sure that all of them would resettle well everywhere.

Leon was more reflexive and being almost alone in Palermo, was making him quite unhappy: he was the younger one and the first steps in a different world were quite difficult for him, but his music was helping him a lot: when he was free from work he took out his violin and played the antique rhythms from Spain without thinking that they were of different origins: Arabian, Gipsy, Jewish, and also from the Church! In effect in the last two centuries the brutal cultural oppression obliged the Jewish communities to keep what was acceptable from the Christian society and there had been a big rehash of the melodies of every origin: using Catholic tunes for the prayers when they were not tuned with low voice. Usually their voices were not intelligible from outside because  was safer to pray without notice.

 Leon was helping Gavriel in the new marketing of the lenses but his dream was to continue  studying music and composition and to live of that, even if he knew well how difficult it could be!

18) Escape

After many days at sea, when already they were seeing the Portugal coast, the four Jews of the boat decided to get out in Palos, since Colombo thought that another stop would create more suspects and would be referred to the Inquisition’s spies also because nobody could alredy talk of the expedition, as a great success and some inquiry could be made by Crown officers on the harbour during the landing. So they arrived in Palos, and at the harbour little by little a lot of people was coming to see them disembarking and to see what they were bringing from Indies. Then the plenipotentiaries from the Kingdom arrived, to take with them what Colombo brought from the trip. There were music, flags, when Colombo, dressed like a prince, got down from the boat. The four Jews could not see him: they were hiding in a small room in the hold, hidden by the empty water casks.

Only the cook knew where they were and he would be the guide to their safety. When the parade was finished and all the men left the ships. Around  the night was dark and in the taverns all the sailors were drinking wine: in few hours they would be all drank or asleep. That would be the time to get out from the ship and nobody saw the five men leaving the harbour in silence, waiting for each other, running to the next black corner. Out of the harbour, in a small country pathway there was an old, big horse and a wagon. The cook worked all the day long to prepare for the escape of his friends, so they went inside the wagon and the cook covered them with a lot of straw to hide them completely. The cook made the horse start to move and they went toward the Christian friend of Paulito. They arrived when the night was leaving, before dawn and after having hidden the wagon, the cook called Giuseppe who opened the door with a lot of care and worries. The cook told him to go and to call  Paulito while all his guests would stay in his house only the time necessary to look for Aharon’s servant. Giuseppe knew what to do and made them stay in the room under the house where he kept oil and wine and gave  them some apple and water. He went out immediately, because it was safer to move before morning and entered in the Juderia, moving around a lot to confuse whoever would spy on him. There was already people walking, so it was normal to enter in the Jewish quarter. He did stop at the baker shop where he sent the helper to call for Paulito: when he knew that it was not only Aharon to keep and save but four men, he was out of his mind: it was already dangerous and difficult to hide a men, imagine four!  Anyway they decided that at three o’clock in the night they would go to the Guido’s house passing from the small door of the patio that the old men would leave open..

 

 

 

 

 

 

 

 

 

 

 

19) Running away

At three o’clock the next night, they entered and Paulito was able to embrace  Aharon  but he was moved seeing him so emaciated with a big scar on the head of which Aharon told him all the story. The old man was suspicious, so he studied the friends of Aharon and immediately he did not like Todros because he had a not very clear look: he inquired about him with Aharon who did not know enough about him and so, maybe for too much attention on the possible danger, Paulito said that they had protection and places to go only for three people and Todros, the last one to be known as Jew, should go by himself. He did not react and Aharon thought that maybe he had misjudged  the new friend.

The next evening Paulito brought Todros through difficult and unusual ways out of the Jewish quarter while the others, through the internal courts, reached the meeting point with their driver. In this way Paulito made very difficult for Todros to ever recognise their home, should he be a real spy. The three sailors were bewildered when they saw a Catholic hearse waiting for them and moreover when the coachman gave to them three monks robes, the ones were using the Monatti, people in charge of collecting corpses of people stroke by pestilence. They were to follow an empty coffin for a funeral expected in Palos. The fake monks were laughing all the way because the idea of Paulito was unheard of and very fanny: no guard would inspect a coffin and a carriage lead by Monatti: it would have been too dangerous! So nobody stopped them and they arrived on time to sail on the Limes, the ship that would have brought them to Palermo, as monks with a payed trip, finally enjoying a small vacation at sea! Even if there has been no problem whatsoever, they were happy to see the ship leaving Spain.

What about Todros? Nobody saw him but there were a lot of inspections in Levis and Cohen houses and the police went to ask around, even inquiring about Giuseppe but nothing came out and it was impossible to prove the passage of the Jews. In any case Paulito sent a letter to Don Levis to plead not to come back to Spain for a long while ! Don Levis answer gave him some night of rest and peace but…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20) Do not trust

In the letter, Don Levis explained to Paulito and also to the boys, who should be by then in Palermo, that  Todros’s father had been a man with a big heart : he collected some orphans and gave them his name, keeping them in his house as son and daughters. Those who were originally Jews had a Jewish life but they did not convert again to Judaism because it was only dangerous at that time. Felipe has been of all of them the most difficult one and he went away as early as possible, keeping instead contact with the convent from which Don Todros did rescue them and maybe he was using the Jewish surname to mislead the others:  they had been very lucky that Paulito understood that something was wrong with Todros.

Don Levis admitted that he did not know of disappearances or arrests of Jews caused by Felipe Todros  but it was clear that the spies could be  silent for years before starting to destroy a family. Now it was Paulito to worry about and so Don Levis asked him to go to live with his sons for a while and come back in the Juderia only when the visits of Inquisition would decrease. It was possible that Felipe would  now   a Dominican spy and that his sailing on the Santa Maria was made to intercept the Jews or Marrani on the ship and to watch for what the Admiral was doing: there were some suspect also on him as too much friendly  with the Jews.

Meanwhile, during the trip to Sicily, the boys enjoyed to be monks and were in charge of the confessions of the sailors, keeping in mind all the stories about war and about what was going on in the harbours with women, about whom the sailor’s wives did not have to know.

Don Louis, even if  was wearing the same vest, did not want to confess the men because he did not want to say the catholic formula after the confession but the two boys, knowing  it was fake, did not bother to say: ”Ego te absolve, in nomine Patris, Filii…” and in the ship a celestial peace was over all of them and  sailors were content to be clean as  babies. When they arrived in Palermo, as they did in Palos, they waited for the night and when all were out, they landed on the dark, throwing away the vests. They had the address of Gavriel and Leon and they went there, looking for the Vucciria. Palermo was not a big town so looking for the market had been easy enough and then in the Juderia there were two streets in which they recognise the house with the small garden in the back.

 

 

 

 

 

 

 

 

 

 

 

 

 

21) Palermo’s reunion

Aharon knew that the brothers were sleeping in a small room in the second floor so he got some small pebble and started to throw them against the blinds that were closing the only window. Then, there were no glasses on the window so he could not make any damages. After, he started whispering the motive of “Adon Olam” according to the Judaico-Sephardi rite and, finally, the window opened up and Leon who could not resist to music, saw them, smiled and told them to shut up and to wait for him to come down stairs. Few moments later, he opened the small door and, followed by Gabriel, the brothers got in a big hug. Then they were introduced to the two friends and entered in the kitchen where also the landlord, awaken by Gavriel with a lot of care, was waiting for them. To awake someone in the night was always for ugly reasons, so it was important to immediately explain that nothing bad was happening! But this time the new guests would mean new earnings and the landlord had only to find the way to give  them a room. After they ate a bit, the boys gave up their room to the cartographer and to De Luria while they continued  talking with Aharon, in the garden, behind the house. The following night  they put another pallet on their room for Leon who could sleep every where and the other two guest went to sleep in the attic at Grazia Braha but they would eat with the Levis.

Gavriel was more than happy to see his brother about whom they all had been worried but really he could not avail the idea that  Leone da Luria, a young and handsome sailor, would sleep in Grazia’s house and could meet with her in the kitchen and could talk with her and smile to her. He was tormented by it: he was feeling a new very unpleasant sensation, he was sick of jealousy! That same evening the five guests were together for dinner and Leon da Luria told to Aharon that in his house there were two beautiful girls, but one was very shy, with low eyes, always by herself but the other, Beatrice, was more sociable and lively. Later on, Aharon saw that  Gavriel was very upset with Leon da Luria who could become a problem for his love to Grazia that, up to now, was interested only to him! When he understood that his brother was jealous, Aharon did not know if leave him alone or save him from his bad temper, then he realized that Gavriel really was in love with the girl and told to him of the interest of Leon in Beatrice and he praised the way of doing of Grazia who did not bother to even look at De Luria. Gavriel at once was upset because Aharon waited to tell him right away about the conversation with De Luria, but the lightness of the good news made him happy again and he started to do stupid things, behaving as the small boy he still was inside and would be  till the end of his long life.

 

 

 

 

 

 

 

 

 

 

 

22)  A new trip?

After the joy of being all together and the relief after the dangerous trip and the staying  in Spain, they had to decide how Aharon would go on with the family business. In a letter Don Levis told them of the double face of Felipe Todros and suggested that Aharon would not remain in Palermo but go to Venice or to Istanbul were the market of nautical instruments and of  watches that Guido was opening, could became very interesting. Don Levis knew of Aharon passion for books and knew how he was gifted in the art of  protecting them from molds,  taking care of the layout and of the embroideries of ancient texts. He saw then his moving to Venice as a good opportunity to keep with the family business and to let him enjoy the proximity with Aldo Manuzio and his print shop, that was known worldwide. Moreover the Dogi did not let the Inquisition to prevail in Venice and the Jews could live and work quite free even if there was a Ghetto and a curfew for the night.

 But Aharon was still too tired from the trip and from the wound on his head, to evaluate all the pros and cons of the choice, so he did let his brothers take care of him, enjoying the Sicilian way of life with the smells, the tastes of the Mediterranean land, watching the loving duels that were taking place around him. The next Friday they went to Grazia’s house and Aharon  amazed the guests with the blue stones he brought from San Salvador and with those tubers that for now were already sprouting. They decided together to cut them, keeping a sprout on every part and they would plant them on the two gardens which had different sun exposition: in this way they would give to the tubers the possibility to grow in a way or the other. They decided also to call the stones “turquoise” and they would put them in gold after drawing the right frame: they  were sure that the stones would bring good fortune.  During the meal both Grazia and Beatrice were looking to the floor while Gavriel and Leon da Luria were trying to meet their eyes. Then, after the final grace, they were walking in the garden and Gavriel went to talk to Grazia: he wanted to ask her if he could go to her father to ask for the permission to visit her but all the children started to play and to make a lot of noise, until the songs that Leon started to sing, full of sweetness and longing, made them finally quiet. Gavriel now had to leave Grazia to come back home with the others but her father on the door hugged him and invited him for the next day to drink a bit of Rosolio (sweet wine). To Gavriel  the kind invitation meant a blessing, since Grazia standing behind her father was smiling and also her mother was smiling!

The boys, on their way back looked like drunken people: they were singing, laughing, embracing each other: it was very far from them the sad atmosphere of Spain with the fear, the suspicion, the dark alleys and the Inquisition! The day after, Shabbat, on the afternoon before the evening prayer, Gavriel, dressed up at  his best, and went to Grazia’s house where her father was waiting for him in the living room. They went to seat in front of the garden and they talked of Gavriel work and of his development. Gavriel tried to talk in Italian but some time he needed to speak ladino because his vocabulary was still not rich enough. Then, after a long silence, he managed to ask  his host the permission to know better Grazia, for whom, he admitted, he was feeling a serious interest. The father, trying to keep an intimidating aspect, told him he was giving his blessing because he was looking as a serious young man but he specified that, as usual then, they would not be alone, never, and they would see each other only in his home, far away from the “lascion harà”, the bad talking that could put Grazia’s honour on danger. Gavriel was more than happy and reassured his host of the seriousness of his intentions: it was not yet an engagement  but it could be a short cut to that. Now, finally, Grazia’s father offered the Rosolio and with the wine he could smile to the boy which he did like from the first meeting. They entered together in the garden and Grazia and Gavriel were able to talk openly for a long time, while Grazia’s brothers were making a mess all around with a ball made of rags.

23) At home on the canal

Evelina was able to organize the two houses, helped by Maria and by two young servants who were working  from dawn through sunset and they were helping  where it was needed. In this way,  when the two living rooms would be open together for a big dinner, an event or a Jewish holiday, they would know from where to take china and silverware and how to behave in public. For some days Evelina had not been feeling too well  and Maria thought that the sickness could be caused by her first pregnancy. When the nausea became daily, Evelina decided to go and ask for suggestions to madame Seroya who now was living in Amsterdam with her husband. She went with her to see a midwife who told them they were right and explained how to cope with nausea and some dizziness, typical of her condition. In the evening she told  Guido the good news and he was delighted but he felt an enormous responsibility on himself. He was conscious of the danger that Evelina was going to endure.  He  decided to spend more time with her, decreasing his travels: when a trip would be necessary Maria would look after her. Don Levis had a similar reaction: he was moved and happy by the idea of a new baby in the house, safe from Inquisition, but he was feeling the need to protect even more his daughter, even if all their love could not protect them from the danger of pregnancy and birth. Maria was proud of Evelina, how only a mother or a big sister can be, but that night, in her room, she was longing for a similar destiny: to become a wife and a mother and she was planning a talk with Don Levis to have his  help for  looking  out for a novio.( fiance’)

Then, as the destiny was working by himself, while she was going to buy what was needed for Shabbat, and she was really loaded with all sort of packages, a young men started to talk to her in ladino and told  her to be Felipe Torres, just arrived from Spain. Gently, he asked her if he could help with the packages and Maria gave him some of them , with pleasure, because she was tired and the young men was so nice and well  behaving. The same meeting happened again the next Friday, by chance, and it became a nice habit. Maria now sometime was thinking about Felipe and once she let him  enter in  Evelina’s kitchen. Felipe was very interested on the life of Maria and he was always asking questions to which she answered gently but, accustomed as she was, not  saying anything of sensible or dangerous. Due to her past, she never told him something important about the family and after a while she was puzzled by all that curiosity.

Their meetings were now a fixed appointment in the mornings when she was going for errands and the family noticed how Maria was now more happy and lively and they understood that her change was due to that nice sweet young men who was so friendly and respectful to her. Maria was not so young anymore and was time for her to taste a bit of happiness. If Guido and Evelina were not worried for the new serenity of Maria, Don Levis was not peaceful: after years of persecutions and treacheries he wanted to know personally who was having any relation with the family and he was already worried for the Todros’s episode. One morning, after Maria’s going to the market, he started to walk around on the street that skirted their canal and their houses and when he saw Maria from far away, he saw the young men too, he saw his face and his heart lost a beat because he knew that men well enough. He recognized  Felipe Todros: so he was now in Holland, he changed his name in Torres and all of that was not just a coincidence!

 

 

 

 

24) What to do?

When he recognized Todros, immediately he thought to run to Maria, to take her away from that danger, from that man so unfaithful but he could not do that. He had to think something else, he had to wait for Maria inside the house and take measures to protect all of them without making a scandal: they just did arrive from abroad and had to behave as all the Amsterdam’s citizen. When he saw that they entered  Evelina’s Kitchen, he waited for some time and when finally the man left, he called Maria using the gong he brought with him from China and was used few times because whith his sound all the glasses could brake: it was a signal of danger!  Maria went immediately, worried for his boss, and he was in effect very pale and was sitting at the table in his study with his head between his hand, and he could not smile to her as usual…

“Maria, a very serious thing  happened and I need your help.” He said to her and told her who was that Felipe Torres whom maybe she was in love with and how that friend could be deadly for all: sure, now they were in Amsterdam, but the boys were still in the kingdom of Spain and the Inquisition was present also in Holland ..Now Maria was whiter than Don Levis and she was crying: just when she was hoping for a change in her life, she was falling down again in the worst of her nightmares.

Together they decided that she would not get out for some days and that one of the young servant would give a letter to Felipe in which she was explaining she was suffering of malaria and she could not meet him. In the meantime Don Levis would think how to get rid of him. It could be  in a dirty and violent way of but it was important to defend the family and all the community. When Maria was finally more quiet, Don Levis went to the Schola Sepharad and asked for an urgent meeting with all the senior members: he told them of Felipe Todros in Amsterdam and asked their help to neutralize him. The Gabbaim were with him. Helped by a guard of the temple, they would put a gold chandelier from the synagogue’s  treasury in Felipe home and then they would bring the police and he would be arrested. Felipe was known by all, because he was praying with them and all the Gabbaim were asking themselves if they could have said something dangerous about their relatives in Spain, while they were talking freely with Felipe during the Kiddush or the Melave Malka… (wine blessing and meal of Shabbat evening)

While one of the two servant of Don Levis was asking Felipe to write an answer to Maria’s letter, the guard was already inside the small room where Felipe was living, a place that was very poor from outside but was full of nice furnishings, carpets and paintings: it inspired a sense of  wealth but also conveyed the idea that it was a place where stolen objects were collected. The guardian did put a rimonim’s couple and the chandelier with other religious objects and went out without moving other things. Meanwhile the police with two gabbaim were looking at the meeting between Felipe and the young servant and when Felipe went home they followed him and they arrested him few minutes later. They took back what was of the Sephardic Synagogue but also a lot of Spanish doubloons and other precious objects. Felipe was questioned by the inspector Van Eyke and some of his answers were in contradiction: he was using the two Jewish names but also two catholic ones and he had a pass from the Spanish Crown. He did not know how to explain all the money and valuables he had in his room and how come a Christian as he was, was still praying at the Sephardic synagogue and going around with Jews.  In the meantime he was talking badly of them when he was at the harbour, drinking with fellow sailors.. At that point the police put him behind bars because he was forbidden to go around in Holland with four different identities and the robbery was a less important matter.

 

 

25) Punishment?

 

The next days the policemen checked the origin of the objects in his house and they were properties of Jewish families sent away in 1492, who were robbed at the frontier as a last insult. This was a proof that Felipe was working with the Inquisition and he  was  a spy and a dangerous man also for the Dutch government. Don Levis and the Gabbaim would have  liked keeping him in Holland, in prison but it was more likely that  police would expel him. He could come back in Madrid as an hero, putting  Paulito and Ines at risk. Don Levis thought to poison him in prison but he was not a violent man so he waited for Guido and Evelina before such a drastic decision. That same evening, talking with them and Maria, who was full of hate and anger  at being deceived as a Jew and a woman, Guido suggested to stop Felipe in Spain, talking about him as a Cripto Jew   and inducing suspects in the Inquisition. When they discovered in which ship he would go back to Spain, a lot of letter were sent from the Gabbaim and from some Jew the existence of which they invented, to other Jews of Spain that did not exist, but these letters would be read by Inquisition. In those letters they were talking of the generosity of Felipe toward poor Jews, that he bought chickens and hallot for them, that he was helping young women on the street, using hahavà hesed ( good spirit) and trying to study Chodesh ( the saint language) to finally be proud of his Jewish surname. In a letter, a fake Mohel  was telling about the circumcision ceremony he would conduct and that his new name would be Haim. All the Kahal (community) of Amsterdam knew that these news were not believable since he had been arrested and sent away but they would create some doubt in the Dominicans and this would interrupt his carrier as a spy for Spain. After a week finally Maria could get out with Evelina but she was always looking around, worried to meet Felipe even if  from now he was already in the ship sailing to Spain. The good thing about all that was that Don Levis and Evelina understood that it was time to look for the best possible husband for Maria!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

26) Shidduk, encounter

Don Levis thought about his friend,  the cartographer, and he sent  a letter inviting him to Amsterdam, telling him about what did happen to Maria, praising her cold blood  and her maturity. Both of them were not so young anymore and had to cope with a lot of terrible problems in Spain: maybe it would not be love at first sight but, since they knew each other before the expulsion, it was possible  that they would like each other and that a serious relationship could sprout, bringing serenity to both of them. The Levis would surely miss a serious help and an important presence in the house but it was time that also Maria could start her life, hopefully still close to them. The answer, even after some days due to the time of the delivery, was prompt and positive: Don Louis would arrive  in Amsterdam after a stopover in Venice, were he would go with Aharon, who finally decided for the town of printers. There Louis could introduce him to many friends in the Ghetto and in the Arsenal. Louis would be more than happy to meet again Maria and to try to know her better: he remembered her with respect and pleasure. When Maria was informed of Don Louis answer, she thought about her memories and feelings: she had to admit that she was confused and feared not to be ready for love and moreover she never thought of Don Louis as a suitor.

Eva was heavy with the pregnancy well under way and started to fear for the delivery: she hoped that Don Louis would take a lot of time to arrive because she needed to be close to Maria, her harbour, her bigger sister, quite another mother for her: she was feeling again as a baby girl, she missed her mum.  Guido, even if  was kind and considerate, was useless and did not know a thing about pregnancy and fear. Maria was always with her, caring and present like a mother and Eva could be sure that her baby would open his eyes looking at the most sweet aunt of Amsterdam!

 

27) Moving..

Gavriel was working on his future life with Grazia, thinking about a wedding, trying to find the right home for them, always knowing that there was a possibility of moving again if and when the expulsion would be extended also to the Spanish territories  in Italy: in that case they would be obliged to leave  Palermo too and he was in  pain because the business was well organized and profitable: having corresponding branches around Europe and a net of acquaintances all over, guaranteed to Gavriel a certain safety  in the business he knew from his father. To look for a house was more difficult, because the Spanish Kingdom did not allow ownership of new houses to the Jews and the leasing was possible only inside the Juderia who was already full of tenants arrived from Spain like Gavriel, and no houses were available right now. His guests and Grazia’s Family were helping the couple because it was time to announce publicly their engagement: after  a few months the honour of the girl would be put in discussion and it was time to decide for a wedding date. Finally a good news arrived: close to the harbour, right by the end of the Juderia, there was a small house on two floors, where on the ground floor they could put the office and through a door they could enter in their house: at the end of a small stair there was the second floor with two rooms and a living. On the other side of the house there was a big kitchen who was facing on a courtyard with a century old olive tree. The house was property of an old friend of Grazia’s father and they were happy to lease it because they all were going to Turkey and the house needed repairs. Leon and Leon da Luria offered  their help with the painting of the apartment and they made a lot of small improvements and repairs. They drew flowering  branches behind the nuptial bed and the colours of the drawing with the light red and pink, gave a dreaming atmosphere to the room. They changed the tiles in the kitchen and they paved the courtyard using tiles similar to those used in Spain. At the end they were stupefied because that courtyard looked alike one of their internal courtyards in Granada or Siviglia! They finished hanging pots at the external wall of the kitchen with geranium   creepers and they planted a jasmine through the grates of the windows: his scent would pervade the house from April through May and June. Now they could think to the furnishing and to the wedding proposal!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

28) The hand

Aharon had already left for Venice with the cartographer and Gavriel who was feeling a bit alone when it was  time of important decisions for him, wrote to his father telling of Grazia and asking for his Beraha’ (blessing). His father answered talking of Eva pregnancy and of the capture of Felipe who finally could not make any damage to them. He sent to him and to Grazia his berachot and every possible wishes of happiness and healthiness. To this letter he added another one to Grazia’s father, in which describing the good qualities of his son, he was asking for the hand of Grazia and offering a participation to the expenses for the wedding. He sadly could not be in Palermo because Eva was due in a short time but it would be his pleasure to invite all the family, after the wedding, to Amsterdam to know each other and to honour the new couple and the new baby. Don Levis did not like  that his sons were still under the Spanish Crown: he knew that the limbo in which they were living in Sicily could not last longer and he was hoping that they were thinking of the next move, knowing that wedding and pregnancy would make everything more difficult.

When Gavriel received his father’s letter, he talked to Leon: he told  him it was time to ask for Grazia’s hand, even if it would not have  been a surprise: the new house was already rented and furnished and he was working there in the office. Grazia was waiting for  the proposal, preparing her nuptial kit and was already drawing in her mind her nuptial dress. She was particularly beautiful because she was living in a dream that was coming true and was difficult for her to hide her joy. Gavriel asked donna Lina to iron his Shabbat dress and did put on a new shirt, and he was very handsome. Also Leon dressed the best he could and  put on a bow tie in lively colours as an artist would do. They went toward Grazia’s house and when her mother opened the door, it was clear that they were expected  with great pleasure, since the house was festive with flowers and in the air there was the good smell of the fruits pies and of the exquisite orange cake , speciality of their Shabbats.

Grazia’s father was waiting for them in the porch and when they entered he stood up to great them. Gavriel told  him of his father’s letter and of the one for him: although  it was written in ladino it was not difficult for him to understand don Levis’s request. Without other words Grazia’s father embraced Gavriel and told  him it was an honour to give his daughter to a member of such an important family, religious and Sephardic as them. What he was saying, showed that he did took information about Gavriel and so he  liked him after serious enquires. Leon was hugged too and after a few moments all the family was introduced in the room : the mother was close to Grazia which was still shy and was red on the cheeks even if now everything was clear and permitted. Grazia and Gavriel tied their hand together looking to each other and they were alone in the world even if in the room everyone was laughing, singing and dancing.

 

 

 

 

 

 

 

 

 

29) Venice

After a very long trip, changing horses every now and then, trying to enter as little as possible  the Pontifex kingdom, stopping over only where there was a Jewish community or eating only fruit and vegetables with what they could bring over with them, finally they were close to Venice and when they arrived in Chioggia they took a small barge that ferried them to Venice. Being again at the sea and close to their final destination gave them some more strength: they were longing to  sleep in a good bed, to wash themselves, to speak freely, not fearing to be heard and denounced as suspected traffickers. They landed close to the Spinalunga island. With all their belongings, they passed under a small galley from where they entered into the Ghetto, between high rises and  synagogues that were hidden as houses, in order not to be recognised from outside. It was forbidden to build them on the open as it would be considered proselytism and thus forbidden by the Venetian authority. Don Louis knew where to go because he knew a lot of people there and he was friend of the owner of the pawn shop which was right on the square. They entered in the small room and they saw rav Calonimos sitting on the bench, looking at some stones on a gold brooch with a magnifying glass.

“The friend I’m introducing to you will bring  you much more precise lenses and after that nobody could give you something false!” The rav knew very well the sound of that voice, so he  looked toward the door and smiled recognising don Louis and went to embrace his old friend.  Don Louis did work often in Venice from where ships left continuously toward every country and his charts were appreciated by the ship owners and by the local bankers. Louis introduced Aharon and rav Calonimus closed the shop to bring his guests home to rest and to tell  to his wife  and sons about the arrival of his friends. They again passed through the square and entered in a small street close to the rav’s house. It was a duplex apartment with very low ceilings but with many rooms, where a room was always ready for the wandering Jews alone in town, who were obliged to live in the Ghetto, depending on the hospitality of  others Jews, even if they did’nt know each other. The rebbetzin Calonimos had always ready her “sarde in –saor” - which could be kept for some time and she prepared the table with bread, olives, fresh vegetables, sarde and  also a chevre cheese which she bought from the Venetian land : the kasherut was checked by the same rav Calonimos. To prepare the sarde or every other small fish she was putting flour all over them and deep fried them, then she would put them on a small container alternating the fish with a sauce made by carrots, onions, fried in garlic, oil, red pepper cloves and kosher vinegar. After the good meal Aharon and don Louis talked with the rav, telling  him about their trip to San Salvador with the famous Cristoforo Colombo and about what happened in Spain and in Amsterdam with the bad behaviour of Felipe. Rav Calonimos told  them about the obligation to wear a yellow hat when going outside the Ghetto. He told  them about the arrival of many Jews from Spain and that he was waiting for the arrival of Isaac Abravanel in few days, who had succeeded in renting a house in the Giudecca even if there were no apartment left in the Ghetto. Then they talked about  the prospective of work for Aharon and he said that it was possible to find a good market for nautical instruments and lenses and watches since in Venice there were wealth, money and moreover curiosity and intelligence. Aharon asked about Daniel Bomber, the true name of Aldo Manuzio, how he could find him and explained to the family that to bind or fix books was his love, his passion and that he would like  making of this a true work, while, thanks God, continuing to take care of the family business. Rav Calonimos assured him that he would introduce him to Bomber that same Shabbat, since they were worshipping in the same schola even if the printer was of Askenazy, of German origin. The two men that night went to bed serene and peaceful, protected by a familiar environment  where they felt perfectly at ease.

 

30) Daniel Bomber

Shabbat, Rav Calonimos and his guests went to the Sephardic schola where  Bomber was usually davening, even if in Venice there was a group of German Jews and  their Synagogue  of Askenazy rite. It was usual for the Venetian Jews moving from a way of praying to another, because, beside the different minhaghim ( ways of davening of the family), friendships or appointments for the festive meal between friends, mixed the various communities, knowing for sure that only the union between the Jews would help them  overcoming  life’s challenges, often worse than what the goym ( not Jewish people) would suffer.

After the Kiddush during which they were singing the wine’s blessing, Calonimos introduced his friends to Daniel Bomber and immediately the conversation became a close dialogue between Aharon and the famous printer: they fixed an appointment in the shop for the next day; Aharon was jumping inside for the joy of meeting and talking with that important man, also because there was a possibility to work with books, to study the different prints and bindings, to repair the most ruined, to take care of new prints! He happened to  be there at the right moment: the arrival of many Jews from Spain gave a lot of new work to Bomber since they were requesting the holy books they could not smuggle from home. The printer was in bad need of a helper and it was a nicer thing that Aharon was talking Ladino and knew about the art of printing and binding. Moreover it was clear, from his way of talking and the sharpness of his eyes that he would learn quickly what he did not know...

 

 

 

 

 

31) Pains

 

In Amsterdam Eva was in her last days of pregnancy and she was extremely restless: she was thinking to be an enormous ball and she was not even sure to  have still her feet, since she could not see them, hidden by her belly! She was feeling a terrible backache and after every meal she was feeling heartburn. She could not sleep well during the night and every morning she was feeling more tired than the evening before.

Maria urged her to react and obliged her to get out and to come with her for the morning shopping and Guido came back before sunset to walk with her along the canals, passing through the flower market which Eva did not get tired to look at, and the perfume of the flowers gave her a new energy. Then they stopped to buy the famous raw herrings that people was eating on the street. Eva disliked the smell and the taste but she knew how much  her father loved them and they served them during the Shabbat, before the meal, together with olives and other specialities on which they would recite berachot: the costum was that if the Shabbat meal would be full of blessings, also the week would be good and lucky. The Friday dinner and the Shabbat lunch were the only meal that Eva and Guido were consuming with Maria and Don Levis on the father’s dinner room, prepared by Maria and the two girls. Normally in the other lunchs Maria and Eva were alone in Eva’s kitchen and when the two men came back from work, Guido was with his wife and Maria had dinner with Don Levis: in this way he was not alone and the young couple could have a little of intimacy. And just that Friday night Eva started to feel as a hand was twisting her belly every few minutes and there were moments when she could not breathe from the ache. This happened every ten minutes. They sent immediately the two girls to look for the midwife and for senora Seroya to whom Eva was very attached and who gave her a lot of advice and protection. When the time between the contractions was only of three minutes, Maria brought Eva in her room where she had already prepared the bed covering it with many layers of old sheets to protect the mattress and bringing many candles to make a lot of light. When Gosta, one of the girls, came back with the midwife, Maria told her to go to light up the fire that was burning under the ashes and to put water to boil: it was Shabbat and it was forbidden to light up the fire but the girls were Christians and for this reason, on emergency, they could do what was normally forbidden. The midwife entered in Eva’s room and the presence of that expert woman calmed her down. She told her to breathe longer and deeply between the contractions, she wet her forehead and she listen to the baby through her belly with a special horn. All was looking good and they had only to wait for the feeling to push . Meanwhile the Seroyas came and while the husband went to cheer up Don Levis and Guido, which were awfully worried, Maria went with senora Seroya to Eva : she sat close to her bed, kept her hand  and started to talk quietly to her in a soothing way: since she was a “balua” i.e. a very strong lady, her strength passed to Eva as only a mother could have done. Then it came the time for pushing and in another half an hour the house resounded with the cry of a new-born baby who was not so happy to have left the warm nest on her mother’s belly.

 

 

 

 

 

 

 

 

32) A surprise

 

The midwife  did cut the umbilical cord and did put the baby close to the pale face of Eva who, even if exhausted, checked out that he was all complete, proportionate, with nice black hair, and he looked already more quiet. After his warm bath and having taken care of Eva changing her gown and her bed with many covers because she was trembling and was feeling cold as reaction to the great effort done, the men finally could enter in the room and Guido was able to see her son: the first Cohen de Veali in a welcoming country!

Even when the guests went away, Eva couldn’t sleep because of all the emotions and the sensations to have been saved from a death’s danger she had been obsessed by, in the previous month! Guido was sitting close to her keeping his baby and they were all feeling a full moment of accomplishment and happiness. Her two men were alike: same curly dark hair, same amber skin, regular features, pronounced and fleshy mouth, almost girlish.. Eva said thanks to the Almighty for the escaped danger but also for all the happiness she experienced from the day of the engagement to Guido. She should stay in bed for some days, as it was prescribed, to prevent the danger of serious bleedings, but for the Milà (circumcision) she would be ready to participate and suffer for her baby. She was said that her brothers were not able to be with them to celebrate the event: it was impossible to give them notice  on time in order for them to arrive for the circumcition, since it would take much more than  eight days, so she would write to them only after the small operation, when she could say to them the name of their first nephew. Eva could not know that Aharon decided to accompany to Amsterdam don Louis and that, after the final setting with Bomber, they would be already travelling to Holland and that they could arrive even before Shabbat, when the circumcision, with God help, would be performed. Aharon was feeling a lot of nostalgia for the family he was not seeing since the 8 of Av of 1492, when he went toward Indies on Colombo’s ship and he decided with Bomber to start working after a short vacation with his father, useful also to buy goods to sell in Venice and to buy certain particular materials that were needed in the print shop.

Don Louis told to Aharon about the future meeting with Maria,  and Aharon was very happy about that news: he liked them a lot and knowing them so well he was upset not to have thought to the encounter before his father! He could not have thought of that because Maria for him was like a big sister and he never felt that she was a woman too, ready to get married and to have a family for herself! That Thursday evening they knocked  at the door of Don Levis which was alone then, because the three women were in Eva’s kitchen to prepare cakes and biscuits for Shabbat when after the milà a very rich breakfast would follow. He went to open his door to be embraced by his son who could not stop to kiss him! They were really moved because the months before had been dangerous and challenging, particularly for Aharon and Don Levis many times avoided to think to what it could happened to his son so far away.. Then also Don Louis started to greet his friend while they were entering into the house. Aharon went around to look for the first time to the new house of his family and found the room where Eva was breastfeeding the small baby: kisses, crying, laughing followed while Guido started a dance of joy for the arrival of his best friend. Meanwhile Don Louis was organizing with Don Levis his introduction to Maria but in the end all was natural and simple: when Maria came to ask where she  should prepare the rooms for the guests, she said hallo to her possible husband with hands dirty of flour and the apron stained with jam!

 

 

 

33) The first ceremony...

 

All Friday  women did prepare delicious food for the Kiddush ( vine blessing and refreshment) after the Milà : also in Seroya’s   house   they were working for the ceremony and they would bring everything before Shabbat, on Friday night, before the first visible star. The Sephardic community was invited and also many of the Askenazy group would come.

After  Friday night dinner, Louis  and Maria could finally seat quietly by themselves to chat in Don Levis study and they talked to each other about what happened during the month of  exile, from the departure of the Santa Maria. They were sitting over two armchairs, one in front of the other, with the door open, as convenient when a men and a woman are in the same room and  they are not married. Meanwhile, in the living room  the baby was passing from one hand to the other, showing to be quiet and well nourished: they were looking for similarities with the most loved relatives but for now the baby was just Guido alike but in pocket format! Eva, who was up for the first day from the delivery, was enjoying to be back to her life and for the visit of his brother. He brought  them the same strange sprouts to plant in the garden and the stones that he called turquoises with whom Eva would have a necklace made. Also Louis had some turquoise for Maria and for her he thought about a ring and earrings to match with some diamonds too but it was too soon to give them to her!

After the prayer of Shabbat morning, around eleven o’clock,  all the guest started to arrive and  they were waiting, sitting or standing, for the Mohel ( the performer of the circumcision)to dispose his instrument on the white tablecloth, after boiling them before Friday. Eva was a pour soul: she knew that her baby would suffer only few seconds, already stunned by the sweet wine given to him by the Mohel, just a small amount but enough to make him less sensible to the pain, but the idea that her baby would suffer, was unbearable as for any mother! Guido too was worried and it was not better for Don Levis  who bore the big honour and the responsibility to hold the baby on his lap, keeping firmly his legs in order to ease the work of the Mohel. A lot of emotion were involved in the ceremony and the assigned rules have an ancient history and serious meanings. The choosing of the names took a lot of time to the couple who decided to give honour to their mothers so missed and so loved. The name of Eva’s mother had been Lucia from which Luz and Guido’s mother had been Ariela from which Ariel: the baby would have an important name : Ariel Luz Cohen de Veali and would become a good and valorous man, with justice on his mind and attention toward the others.

Eva was waiting in the study after passing the baby to Maria and then to Aharon: he was on a big pillow, not too soft, with a beautiful cover: the same that had been used for her brothers so many years before. When she heard the crying of the baby and all the berachot, she cried too but in a few minutes Maria came bringing back Ariel Luz, who decided to calm himself with a finger on his mouth! Eva started to breastfeeding him and the baby, through the sweet taste of the maternal milk and the proximity to his mummy forgot all his pain.

 

 

 

 

 

 

 

 

34) Projects

 

After the Milà  the buffet opened: on the tables there were salty and sweet foods, all made with milk: cakes with almond and oranges, jams tarts, food of Arab inspiration already normal in the sephardic custom: khoraieba, sweets with pistachios, spinach or cheese tarts, omelettes, smoked fishes, fish rolls, fried anchovies, white rise and rise with pine nuts, carrots  and raisins, fruits and the new treat: chocolate.

Don Levis was happy to introduce Aharon who was in Amsterdam for the first time and Louis, to whom did not know him already. Talking with the Seroyas, they started to talk about Felipe who  was coming back in their thought as a fastidious ghost, difficult to get ridden of, as there would be still to worry about him or as he would have become the symbol of ancient or recent fears.

Maria was checking Gosta and Berle work, helped by some waiters taken for the occasion and only when, after two hours all the people were gone except for the Seroyas who were like at home, she continued the conversation with Louis, talking about memories, projects but also worries: Maria could not think to Don Levis leaving alone and to Eva without her help, right at a the time when, as a new mother, she needed a smile, another hand, an older friend. But Don Louis told her of the idea to find a house as close as possible to them and explained to her about his willingness to share Maria with the Levis, finding nice solutions for all of them. Don Louis was a really generous man and it was natural to him that Maria would not want to leave entirely the family with whom she lived so many years, the family who saved her. Moreover they were dear friends to him too! So he established a schedule: he would look for an house close to them and he would be travelling between Amsterdam and Rotterdam while Maria would be looking for a housekeeper able to look after the two houses: she would be a nice lady in order to assure  Don Levis a  discreet and pleasant company while giving Eva a serious help. After taking care of everybody, they could think to their wedding. They were not  in love to each other  yet, but they had a good understanding and they had the same principles and ethics priorities and they were ready to mediate to look for a solid, mutual satisfaction: love would come!

The next day Louis went to look for a house and shortly he found one close to the Levis, on the same canal but much smaller: there were  ways  to improve it adding a covered veranda on the back, but the two bedroom would be enough for now. The interiors should be renovated and they should change what  was in the kitchen but the big fireplace and the living-room were attractive. For the time being the second room would work as a study-office for Louis and after the building of the veranda, half of it would host the big drawing table for the cartographer.

For the choice of the housekeeper they decided to have a meeting with all the family: Maria told  them what she decided with Louis and they  kiss them with joy; then Don Levis explained to them that he would prefer to host someone who would need asylum staying among friends and giving her a kind of refund and a reimbursement of expenses rather than hiring  a professional: at this point they decided to look for ladies in exile from Spain.

 

 

 

 

 

 

 

35) Two Dominicans

 

A complicated time started while Louis organizing his life in Amsterdam: one day, thanks God when Maria was with Eva to help her with Ariel Luz, two Dominican friars knocked to the door and Gosta let them enter  Don Levis study. One of them was Spaniard and the other was Hollander. The Spaniard asked Don Levis if he knew Maria, a converted he thought of living with him. Don Levis , with the promptness of spirit of a man used to defend himself and to see the danger before it occurs, put his hand to cover his face and after few seconds he told that Maria was with them for a long time but during the difficult travelling from Spain to Holland she took fevers and died before arriving to Amsterdam; he told  them that they buried her close to the country where they speak German, but that he does not remember in which village because it was a catholic funeral to which he could not take part. The Dominicans were not readily convinced but his reddish eyes and his  paleness could tell of his pain: he  had to be as sincere as possible or  the friars would understand. Truly he was petrified  and the pallor was caused by his panic for Maria and for himself! The Dominicans tried with other questions but he kept  answering as distracted by his suffering. At the end he went with them to the entrance door and closed it as much as possible. Then he went to call all the family with the gong they were using in such occasion because it was urgent to find a strategy to defend Maria. It was a difficult evening because it was as they were falling into their terrible past and when Don Louis came he saw and felt tension and worries on their faces but when they told him what happened, the solution came spontaneously to him: ”There is no time, we cannot wait! Maria I ask  you to become my wife with the Jewish name your family gave to you and now it is time you take it back: you will go immediately to our house from where you will get out only when we  are sure  that the Dominicans are gone. I’m sorry, we will not have a true wedding party but I am sure that all the community will help to give us a day of joy! We need however to find another place for the wedding because it is too dangerous in the synagogue...”

Don Levis suggested to ask the Seroyas their living room for the wedding and he was sure that they would be more than happy to help them and sent for the rabbi to write the Ketuba (certification of marriage)and organize the ceremony. Senora Seroya was happy to offer their house and to prepare food for that special evening and in just two days Maria returned to be Ester Cordoba, wife of Don Louis. Don Levis however was still worried  so he tried to arrange for the “death” of Maria and with the help of a client in Alsace, one night they excavated in a small cemetery, out of its walls because she was originally Jewish, a pit where they put an empty coffin and a cross that would look some years old with Maria’s name and the date of August  1492. After that some people went around, talking about Jews and about the death of a young woman, in order to build a story and a memory about what happened. If some Dominican would try to find proof, he would listen to what people was reporting, hoping that none would decide to exhume a body.. Luckily Maria Ester was now in her house, happy to be a wife, ready to stand the fact that the house was not ready and a bit alone because she could not see Ariel and Eva when they would not come to visit her.

Then the turnover of the maids started and the worse one was a lady who did not understand she was going to work in a Jewish house and when she became aware of it, she started to practice exorcism until someone discovered her in the kitchen moving with a lot of garlic all around and praying in latin..  Don Levis did throw her out while she was screaming all kind of curses! Luckily Leon arrived, called by Don Louis to help in the renovation of their house and they decided that it would have been better to find another girl like Gosta and Berle: Gherta came and she already knew them because they were about the same age, and they were able together to keep the houses and to help Eva with the baby, with the quiet happiness of young people.

Leon was the most creative of the family: music and drawing occupied his dreams and his life: as soon as he gave a look to Ester and Louis house made many proposals and after he found the right workers, started the makeover with frescos that gave to the house a touch of Mediterranean feeling and a bit of nostalgia.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

36) Five years later..

 

The Levis family , thanks to the ability of Don Levis to forecast what would happen in a short while, was living well in Holland and in Venice, also because of their money they were able to smuggle out of Spain and of the net of friends they created before the edict.

But other black clouds were collecting on the isle of Sicily: that same edict was now valid also on the south of Italy under the kingdom of Spain and Gavriel and Gracia knew that they had to live Palermo before the other Jews, to find better accomodations and work

They had to travel with the two small girls, Sara and Rebecca, who were two and three years old and they had to decide where to go: Gracia started to cry every time they were talking about their problems, especially  when they were planning not to move with her family who was preparing to settle in Istanbul. Gavriel, as five years before, did not know whether going South toward the Ottoman empire or  North toward Amsterdam and his true desire was to go to Palestine, to Jerusalem or Safed but it was too dangerous with children so young!

In Amsterdam they would get together with Eva who now had Rachel after Ariel and with Maria Ester who had Avraham  and with Leon who was becoming a famous musician, painter and cantor .

In Venice they would meet with Aharon who was still working with Daniel Bomber and who wrote them asking to help him in the shop of his famous watches and lenses which was becoming too much for him alone.

At the end, for the fact that they already knew the language and that the boats leaving from Venice for Turkey were frequent, giving to Gracia the hope to visit her parents, even if the trip was long and dangerous, they decided to move to Venice where Aharon would give  them his house since he was already living in another flat on Cannaregio where also Sara, his novia, would move after their wedding. Her name was Sara Corcos and he met her at Calonimos ‘s Shabbat dinners and the wedding would be celebrated right after the arrival of Gavriel’s family: in the happy occasion they would be introduced to all the Venice Community.  So, Gavriel and Gracia left their house, the jasmine tree, the lavender, the fresco behind their bed crying because Palermo had been good to them and to all the Jews. Say goodbye to Gracia ‘s family was terrible because they knew how long and difficult were the trips by sea but they promised to see each other as soon as possible.

When the Sicilian family arrived to Venice Leon was there  waiting for them: he was already working on their new house and in their bedroom he draw the same fresco of Palermo adding only climbing roses in honour of the two new girls. He was not able to rebuild their loved patio with jasmine and lavender but the life in Venice was promising even if different from that of Palermo: they knew that they had to go on, with mementos from the past and hope for the future : their two beautiful daughters Sara and Rebecca.

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“Many thanks to my friend Sara Acquati and to my husband Remy Cohen who helped me to correct the mistakes I did on my first ever  translation from Italian to English, and It is only my fault if the  language is too simple! All the remaining  mistakes are all mine and I’m sorry for that!”

 

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To find the recipes of what our friends eat in the book go to: Anna Treves Cohen “Un pò di questo, un pò di quello” cucina kasher di tradizione  and to his Traslation I am preparing.  (Amazon e-book and book)

 

 

 

 

 

 

 

 

 

 

Index

 

1-Dona Eva

2- A proposal

3- The wedding

4- Palos

5- Departure

6- On the Santa Maria and..

7- Toward the horizon

8- Amsterdam

9- Ines and Paulito

10- Toward Sicily

11- Palermo

12- On the sea

13- Languages in Amsterdam

14- On the Colombo ship

15- Beshertz?

16- Headache

17- Love in Palermo

18- Escape

19- Running away

20- Do not trust

21- Palermo’s reunion

22- A new trip?

23- At home on the channel

24- What to do?

25- Punishment?

26- Shidduck

27- Moving…

28- The hand

29- Venice

30- Daniel Bomber

31- Pains

32- A surprise

33- The first ceremony

34- Projects

35- Two Dominicans

36 – Five years later

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Many thanks…